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Add a photoServings: 4
Ingredients
- 5 c. chicken stock
- 1/2 lb mushrooms thickly minced
- 1/4 c. onion minced
- 4 Tbsp. butter
- 1/4 c. flour
- 1 c. half-and-half salt & pepper
- 1/4 c. sweet white wine optional
Directions
- In a large saucepan, combine broth, mushrooms, and onion; bring to a boil and simmer 20 min. Puree mix in blender or possibly food processor and return to pan. Work butter and flour together to make a paste. Reheat soup and whisk in butter mix, stirring constantly till thickened. Stir in 1/2 & 1/2 and add in s&p. Add in wine, if you like, just before serving. Garnish with fresh parsley and paprika.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 396g | |
| Recipe makes 4 servings | |
| Calories 179 | |
| Calories from Fat 106 | 59% |
| Total Fat 12.09g | 15% |
| Saturated Fat 7.42g | 30% |
| Trans Fat 0.0g | |
| Cholesterol 31mg | 10% |
| Sodium 553mg | 23% |
| Potassium 451mg | 13% |
| Total Carbs 10.2g | 3% |
| Dietary Fiber 2.1g | 7% |
| Sugars 1.44g | 1% |
| Protein 5.69g | 9% |
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