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    HEARTY MUSHROOM SOUP

    List of Ingredients




    HEARTY MUSHROOM SOUP
    Servings: 6
    Source: Family Circle's "All-time Favorite Recipes"

    INGREDIENTS
    1/2 cup chopped onion
    3 strips bacon, diced
    1 pound mushrooms, thinly sliced
    1/3 cup all-purpose flour
    5-3/4 cups (46 ounces) chicken broth
    1 cup hot water
    1 small packet lower-sodium chicken bouillon granules
    1-1/4 pounds all-purpose potatoes, peeled and cubed
    2 tablespoons dry sherry
    1/2 cup heavy cream
    1 tablespoon chopped fresh parsley

    DIRECTIONS
    1. Cook onion and bacon in a Dutch oven over medium heat until onion is
    golden, 2 to 3 minutes. Add mushrooms; cook until liquid evaporates,
    about 8 minutes. Add flour; cook, stirring, about 1 minute.
    2. Stir broth, water and bouillon granules into saucepan. Add potatoes
    and sherry; simmer 15 minutes or until potatoes are tender. Transfer
    4 cups of soup mixture to a food processor. Puree and return to pot.
    Stir in cream. Genly reheat, stirring occasionally.
    3. Ladle into soup bowls. Garnish with parsley.

    Nutritional Information:
    Calories: 222; Protein: 6 grams; Fat: 12 grams; Carb: 22 grams
    Exchanges: 1-1/2 Starch; 1 Low-Fat Meat; 1 Fat

    Recipe




 

 

 


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