My Mushroom Soup
November 18, 2012
"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."
- 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
In a heavy pot or dutch oven melt butter.
Add onion and saute for 10 minutes on medium low heat, stirring so they don't burn
Add celery and saute with onions an additional 10 minutes stirring frequently.
Add mushrooms and saute until tender stirring frequently about 15 minutes.
Sprinkle with flour and mix together thoroughly.
Add broth, sherry and Worcestershire sauce.
Bring to a boil, then reduce to simmer and cook for 30 minutes.
Add cooked rice to soup, stir and cook for about 5 minutes more.
Remove from heat, add cream, mix until a uniform color. Salt and pepper to taste.
Tips & Variations
No special items needed.