My Mushroom Soup
"This was created from ingredients I had in my pantry and refrigerator to make a tasty soup for DH and I on this raw November Sunday afternoon."
Original is 6 servings
Ingredients
Nutritional
- Serving Size: 1 (487.3 g)
- Calories 270.9
- Total Fat - 13.1 g
- Saturated Fat - 7.5 g
- Cholesterol - 33.7 mg
- Sodium - 1904 mg
- Total Carbohydrate - 31.5 g
- Dietary Fiber - 5.6 g
- Sugars - 6.6 g
- Protein - 8.5 g
- Calcium - 108.8 mg
- Iron - 1.7 mg
- Vitamin C - 12.1 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
In a heavy pot or dutch oven melt butter.
Step 2
Add onion and saute for 10 minutes on medium low heat, stirring so they don't burn
Step 3
Add celery and saute with onions an additional 10 minutes stirring frequently.
Step 4
Add mushrooms and saute until tender stirring frequently about 15 minutes.
Step 5
Sprinkle with flour and mix together thoroughly.
Step 6
Add broth, sherry and Worcestershire sauce.
Step 7
Bring to a boil, then reduce to simmer and cook for 30 minutes.
Step 8
Add cooked rice to soup, stir and cook for about 5 minutes more.
Step 9
Remove from heat, add cream, mix until a uniform color. Salt and pepper to taste.
Tips
No special items needed.
5 Reviews
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