Directions:
- Place sherry in a small saucepan. Bring to a boil; cook until reduced by half. Set aside.
- In a Dutch oven, melt butter. Add mushrooms and shallots; saute until tender. Add parsley and lemon juice. Stir in flour until blended; gradually add broth and reduced sherry.
- Bring to a boil. Reduce heat; simmer, uncovered, for 8-10 minutes or until thickened. Stir in cheese until melted. Add the cream, salt and pepper; heat through (do not boil). Yield: 16 servings (1/2 cup each).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 182.52 Kcal (764 kJ) | ||
| Calories from fat | 70.95 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.88g | 12% | |
|---|---|---|---|
| Cholesterol | 29.65mg | 10% | |
| Sodium | 411.81mg | 17% | |
| Potassium | 330.39mg | 7% | |
| Total Carbs | 19.99g | 7% | |
| Sugars | 5.62g | 22% | |
| Dietary Fiber | 1.99g | 8% | |
| Protein | 7.92g | 16% | |
| Vitamin C | 7.1mg | 12% | |
| Iron | 0.9mg | 5% | |
| Calcium | 34.8mg | 3% | |
| Amount Per 100 g | |||
| Calories | 89.79 Kcal (376 kJ) | ||
| Calories from fat | 34.91 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.88g | 12% | |
|---|---|---|---|
| Cholesterol | 14.59mg | 10% | |
| Sodium | 202.6mg | 17% | |
| Potassium | 162.54mg | 7% | |
| Total Carbs | 9.83g | 7% | |
| Sugars | 2.77g | 22% | |
| Dietary Fiber | 0.98g | 8% | |
| Protein | 3.9g | 16% | |
| Vitamin C | 3.5mg | 12% | |
| Iron | 0.5mg | 5% | |
| Calcium | 17.1mg | 3% | |
* 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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