Nutritional Info

Nutrition Facts

Serving Size 1 (300g)

Calories 761
Calories from Fat 215 (28%)
Amount Per Serving %DIV
Total Fat 23.9g 37%
Saturated Fat 12.2g 61%
Monounsaturated Fat 8.8g
Polyunsaturated Fat 3g
Trans Fat 0.0g
Cholesterol 64.6mg 22%
Sodium 15826.5mg 688%
Potassium 1374mg 29%
Total Carbohydrate 97.6g 33%
Dietary Fiber 5.5g 22%
Sugars 10g
Protein 36.5g 73%

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Recipe Description
This recipe is open to a wide variety of different mushrooms. Mushroom gathering in Germany is an activity that could be equated to strawberry picking in the United States. The Germans know their mushrooms, and there are numerous varieties beyond the commercially grown white ones. Try some of the different kinds that are available in large vegetable markets to prepare this aromatic and delicious soup.
Prep time
15 min
Cook time
1 hr 5 min
Ready In
1 hr 20 min

Ingredients

Serves Tool

Serves To:USMetric
1 Pound(lb)  fresh mushrooms, thinly sliced
2   shallots, minced
2   celery stalks, chopped
1   leek, trimmed, with greens and chopped
2 Tablespoon(T)  all purpose flour
5 Cup(c)  chicken broth
1 Tablespoon(T)  lemon juice
1   bay leaf
2 Cup(c)  half and half
1/4 Teaspoon(t)  nutmeg, ground
1/8 Teaspoon(t)  white pepper, ground
2 Tablespoon(T)  fresh parsley, chopped
1/8 Teaspoon(t)  salt
2 Tablespoon(T)  butter

Preparation

Melt butter in a large saucepan over medium heat. Add mushrooms, shallots, celery and leek. Saute until shallots are translucent and tender. Stir flour into mushroom mixture until combined. Slowly add broth, stirring. Add lemon juice and bay leaf. Reduce heat to low. Simmer, partially covered, 45 minutes. Stir in half and half. Add nutmeg and white pepper. Season with salt to taste. Simmer 10 minutes. Remove and discard bay leaf. Before serving, sprinkle with parsley. Serve hot.

Additional notes

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