Directions:
- In a large pot over high heat, combine the chicken broth, carrot, celery, onion, potatoes, thyme, parsley, salt and ground black pepper and bring to a boil. Reduce heat to medium low and simmer for 10 to 15 minutes. Transfer mixture to a food processor or blender, puree until smooth and set aside.
- In the same pot over medium heat, saute the mushrooms and scallops in the butter or margarine for 2 to 3 minutes. Add the wine and reserved puree mixture to the pot, reduce heat to low and allow to simmer.
- In a separate small bowl, combine the egg yolk and heavy cream. Mix well and add to the soup. Continue simmering over low heat, stirring occasionally for 10 to 15 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 460.53 Kcal (1928 kJ) | ||
| Calories from fat | 172.24 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.14g | 29% | |
|---|---|---|---|
| Cholesterol | 128.5mg | 43% | |
| Sodium | 1808.03mg | 75% | |
| Potassium | 1400.92mg | 30% | |
| Total Carbs | 35.59g | 12% | |
| Sugars | 8.7g | 35% | |
| Dietary Fiber | 5.68g | 23% | |
| Protein | 32.02g | 64% | |
| Vitamin C | 21.2mg | 35% | |
| Vitamin A | 1.2mg | 40% | |
| Iron | 3.8mg | 21% | |
| Calcium | 113.1mg | 11% | |
| Amount Per 100 g | |||
| Calories | 72.12 Kcal (302 kJ) | ||
| Calories from fat | 26.97 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3g | 29% | |
|---|---|---|---|
| Cholesterol | 20.12mg | 43% | |
| Sodium | 283.15mg | 75% | |
| Potassium | 219.39mg | 30% | |
| Total Carbs | 5.57g | 12% | |
| Sugars | 1.36g | 35% | |
| Dietary Fiber | 0.89g | 23% | |
| Protein | 5.01g | 64% | |
| Vitamin C | 3.3mg | 35% | |
| Vitamin A | 0.2mg | 40% | |
| Iron | 0.6mg | 21% | |
| Calcium | 17.7mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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