Recipe courtesy of fairlife
Recipe courtesy of fairlife
Watch how to make this recipe.
Cream of Mushroom Soup
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- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 132
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 182 mg
- Yield: 8 Servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 132
- Total Fat
- 9 g
- Saturated Fat
- 5 g
- Carbohydrates
- 9 g
- Dietary Fiber
- 1 g
- Sugar
- 4 g
- Protein
- 5 g
- Cholesterol
- 24 mg
- Sodium
- 182 mg
Ingredients
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Directions
- For the stock: Add carrot and celery to 2 tbs butter and stir on medium heat for 1 minute. Add mushrooms and saute for 5 minutes. Add beef broth and bring to a boil. Reduce heat and simmer for 20 minutes. Use a blender, or blender stick to blend stock together with the mushrooms. Prepare Roux: Melt 3 tbs butter in shallow saucepan. Add flour, a bit at a time while stirring. Stir for 2 minutes without burning. Add 1½ cups milk, a bit at a time, while stirring. When all milk has been added add this mixture to the soup stock, also stirring continuously. Stir until thickened. Bring to a simmer and cook for additional 5 minutes.
