Directions:
- Melt the butter in a large pot over medium heat. Stir in the garlic, onion, and morels; cook, stirring frequently, until the onions have softened and turned translucent, about 5 minutes. Stir in chicken soup base and flour; cook for 1 to 2 minutes. Pour in water and cream; bring to a simmer, and cook 5 minutes.
- Puree half of the soup in small batches, filling the blender no more than halfway full each time. Return soup puree to pot. Cook on low 10 to 15 minutes. Season with thyme and salt and pepper before serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 463.75 Kcal (1942 kJ) | ||
| Calories from fat | 412.45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 45.83g | 71% | |
|---|---|---|---|
| Cholesterol | 143.21mg | 48% | |
| Sodium | 472.34mg | 20% | |
| Potassium | 365.66mg | 8% | |
| Total Carbs | 12.45g | 4% | |
| Sugars | 2.6g | 10% | |
| Dietary Fiber | 2.85g | 11% | |
| Protein | 4g | 8% | |
| Vitamin C | 3.9mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 7mg | 39% | |
| Calcium | 100.5mg | 10% | |
| Amount Per 100 g | |||
| Calories | 149.93 Kcal (628 kJ) | ||
| Calories from fat | 133.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.82g | 71% | |
|---|---|---|---|
| Cholesterol | 46.3mg | 48% | |
| Sodium | 152.71mg | 20% | |
| Potassium | 118.22mg | 8% | |
| Total Carbs | 4.02g | 4% | |
| Sugars | 0.84g | 10% | |
| Dietary Fiber | 0.92g | 11% | |
| Protein | 1.29g | 8% | |
| Vitamin C | 1.3mg | 6% | |
| Vitamin A | 0.1mg | 9% | |
| Iron | 2.3mg | 39% | |
| Calcium | 32.5mg | 10% | |
* 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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