Directions:
- Dissolve the bouillon in the boiling water and set to the side.
- Melt butter in saucepan.
- Combine flour, mustard and pepper.
- Stir into melted butter; cook till smooth and creamy.
- Stir in mushrooms and bouillon slowly.
- Cook on very low heat for about 35 to 40 minutes.
- Slowly heat cream in a small pan, but do not boil.
- Add cream and sherry to soup and stir till well blended.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 395.72 Kcal (1657 kJ) | ||
| Calories from fat | 150.62 Kcal | ||
| % Daily Value* | |||
| Total Fat | 16.74g | 26% | |
|---|---|---|---|
| Cholesterol | 48.76mg | 16% | |
| Sodium | 538.19mg | 22% | |
| Potassium | 322.3mg | 7% | |
| Total Carbs | 20.55g | 7% | |
| Sugars | 1.97g | 8% | |
| Dietary Fiber | 1.67g | 7% | |
| Protein | 5.76g | 12% | |
| Vitamin C | 2.1mg | 4% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 72.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 101.03 Kcal (423 kJ) | ||
| Calories from fat | 38.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.27g | 26% | |
|---|---|---|---|
| Cholesterol | 12.45mg | 16% | |
| Sodium | 137.41mg | 22% | |
| Potassium | 82.29mg | 7% | |
| Total Carbs | 5.25g | 7% | |
| Sugars | 0.5g | 8% | |
| Dietary Fiber | 0.43g | 7% | |
| Protein | 1.47g | 12% | |
| Vitamin C | 0.5mg | 4% | |
| Iron | 0.3mg | 7% | |
| Calcium | 18.5mg | 7% | |
* 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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