Cream of Mushroom Soup II Recipe

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Ingredients:

Serving

Directions:

Thinly slice the mushroom caps, discarding the stalks.
Melt the butter in a heavy-based pan and cook the spring onion, garlic and lemon thyme, stirring, for 1 minute, or until the garlic is golden. Add the mushroom and salt and white pepper. Cook for 3 to 4 minutes, or until the mushroom just softens. Add flour and cook, stirring for 1 minute.
Remove from the heat and add the stock, stirring continuously. Return to the heat and bring to the boil, stirring. Reduce the heat and simmer gently for 2 minutes, stirring occasionally.
Whisk the cream into the soup, then reheat gently, stirring. Do not allow the soup to boil. Season to taste with salt and pepper, and garnish with the chopped chives and thyme.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	353.23 Kcal (1479 kJ)
Calories from fat	170.14 Kcal
		% Daily Value*
Total Fat	18.9g	29%
Cholesterol	2.46mg	1%
Sodium	1311.45mg	55%
Potassium	892.11mg	19%
Total Carbs	40.56g	14%
Sugars	13.27g	53%
Dietary Fiber	4.05g	16%
Protein	9.61g	19%
Vitamin C	10.2mg	17%
Vitamin A	0.1mg	5%
Iron	4.5mg	25%
Calcium	51.3mg	5%

Amount Per 100 g
Calories	77.95 Kcal (326 kJ)
Calories from fat	37.55 Kcal
		% Daily Value*
Total Fat	4.17g	29%
Cholesterol	0.54mg	1%
Sodium	289.39mg	55%
Potassium	196.86mg	19%
Total Carbs	8.95g	14%
Sugars	2.93g	53%
Dietary Fiber	0.89g	16%
Protein	2.12g	19%
Vitamin C	2.3mg	17%
Iron	1mg	25%
Calcium	11.3mg	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.

Tastes

salty
savory
bitter
sweet

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