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| MUSHROOM Cream |
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| Chicken stock works very well with this recipe. Vegetable or mushroom stock works sometimes. The choice depends on the kind of edible mushrooms employed, especially if using stock made out of cubes or concentrate. Mushroom stock, which would seem the logical choice, sometimes masks the flavor of the most delicate mushrooms. |
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| 1/2 lb |
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fresh edible mushrooms |
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| 1½ Tbs |
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butter |
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| 2 Tbs |
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flour |
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| 3 pints |
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stock |
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| 1 cup |
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cream |
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| 1 Tbs |
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mixed chopped parsley and basil |
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| 1 clove |
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garlic |
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salt and pepper to taste |
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| 1 |
Clean and chop the mushrooms. Bring the stock to a boil, add the chopped mushrooms and simmer for ten minutes. |
| 2 |
Melt the butter in another pan and saute the garlic for 1 minute, until slightly brown, and remove. Blend in the flour, beating briskly for half a minute -to mix with the butter- until the mixture bubbles. |
| 3 |
Add half the boiling stock, stirring briskly all the time and until it thickens. Add the other half and simmer for 15 minutes, stirring occasionally. |
| 4 |
If you are going to freeze the soup, do it at this stage. Let it cool down completely and follow the tips for freezing soup. It will keep frozen up to six months. |
| 5 |
Add the cream to the warm soup just before serving. Season t taste and garnish with the chopped basil and parsley. |
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| Servings: 4 |
| Preparation time: 20 minutes |
| Cooking time: 30 minutes |
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| Nutrition Facts |
| Serving size: 1 serving |
| Percent daily values based on a 2000 calorie diet. |
| Nutrition information calculated from recipe ingredients. |
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| Amount Per Serving |
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| Calories |
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233.36 |
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| Calories From Fat (47%) |
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109.07 |
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% Daily Value |
| Total Fat 12.21g |
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19% |
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| Saturated Fat 6.00g |
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30% |
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| Cholesterol 33.65mg |
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11% |
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| Sodium 1700.50mg |
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71% |
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| Potassium 589.05mg |
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17% |
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| Carbohydrates 19.46g |
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6% |
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| Dietary Fiber 0.82g |
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3% |
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| Sugar 6.81g |
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| Sugar Alcohols 0.00g |
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| Net Carbohydrates 18.64g |
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| Protein 11.79g |
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24% |
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| Recipe Type |
| Appetizer, Brunch, Dinner, Fall, Gluten free, Light meal, Lunch, Main meal, Soup, Winter |
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| Cooking Tips |
| If you are going to freeze this cream of mushrooms, don't add the light cream yet. Let the soup cool down and freeze in individual portions. Add the cream and garnish once defrosted. |
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| Recipe Source |
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Source: All Foods Natural
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