Directions:
- Chop mushrooms roughly.
- Melt butter in pan, add mushrooms.
- Cook covered for 10 mins over low heat.
- Add crumbled stock cube, water, sherry and mustard.
- Bring to boil, reduce heat and simmer 15 minutes.
- Puree mushrooms and liquid with hand blender.
- Return to saucepan, add cream and season with salt and pepper.
- Reheat gently, stir in shallots.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 185.92 Kcal (778 kJ) | ||
| Calories from fat | 146.21 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.25g | 25% | |
|---|---|---|---|
| Cholesterol | 43.75mg | 15% | |
| Sodium | 595.95mg | 25% | |
| Potassium | 261.78mg | 6% | |
| Total Carbs | 5.11g | 2% | |
| Sugars | 1.52g | 6% | |
| Dietary Fiber | 0.72g | 3% | |
| Protein | 3.74g | 7% | |
| Vitamin C | 1.8mg | 3% | |
| Vitamin A | 0.2mg | 5% | |
| Iron | 0.7mg | 4% | |
| Calcium | 54.9mg | 5% | |
| Amount Per 100 g | |||
| Calories | 76.1 Kcal (319 kJ) | ||
| Calories from fat | 59.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.65g | 25% | |
|---|---|---|---|
| Cholesterol | 17.91mg | 15% | |
| Sodium | 243.93mg | 25% | |
| Potassium | 107.15mg | 6% | |
| Total Carbs | 2.09g | 2% | |
| Sugars | 0.62g | 6% | |
| Dietary Fiber | 0.3g | 3% | |
| Protein | 1.53g | 7% | |
| Vitamin C | 0.8mg | 3% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 0.3mg | 4% | |
| Calcium | 22.5mg | 5% | |
* 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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