Cream of Mushroom Soup (Soppa Kremuza Tal-Faqqiegh)
Created by breezermom on June 21, 2018
- Servings: 4
- Prep Time: 20m
- Cook Time: 20m
- Recipe #29788
Ingredients
- 1 tablespoon butter
- 1 cup carrots, finely chopped
- 1/2 cup spring onions (finely chopped)
- 2 cloves garlic (finely chopped)
- 1/4 teaspoon dried oregano
- 1 3/4 pounds mushrooms (cleaned and chopped)
- 1 cup white wine
- 1 1/2 cups milk (or half and half if your filling rich)
- 2 cups chicken stock
- Salt and freshly ground pepper, to taste
How to Make
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Step 1: In a large saucepan melt the butter and as soon as it start to bubble add the carrots, onion and garlic. Fry for 5 minutes and add the oregano, salt and pepper.
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Step 2: Add the mushrooms and continue to cook for 2 minutes.
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Step 3: Add the stock and wine, bring to the boil and simmer for 3 minutes.
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Step 4: With a slotted spoon, lift half a cup of the vegetables and place to the side for later.
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Step 5: Blend the soup until you have a creamy mixture, add the milk and reheat on a very low heat. Serve in bowls and garnish with the reserved vegetables
Nutritional Facts
- Serving Size: 1 (519.7 g)
- Calories 200.1
- Total Fat - 8.2 g
- Saturated Fat - 4.1 g
- Cholesterol - 21.3 mg
- Sodium - 340.4 mg
- Total Carbohydrate - 21.1 g
- Dietary Fiber - 3.9 g
- Sugars - 13.2 g
- Protein - 10.8 g
- Calcium - 142.9 mg
- Iron - 1.5 mg
- Vitamin C - 5.2 mg
- Thiamin - 0.2 mg