Mushroom And Carrot Chicken Soup Recipe

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Mushroom And Carrot Chicken Soup
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Ingredients
7
Count
Nutrition
104
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Soak dried wild mushrooms in warm water for 40 to 50 minutes or until soft.
  2. Drain and squeeze out the remaining water.
  3. Chop wild mushrooms and keep aside.
  4. Heat a non-stick pan on medium flame.
  5. Add butter and saute mushrooms in it until well browned.
  6. Bring chicken stock to a boil.
  7. Add mushrooms and carrot juliennes to it.
  8. Cook for 4 minutes.
  9. Beat eggs, one at a time, in another bowl.
  10. Add the beaten eggs to the stock mixture.
  11. The eggs will cook in the hot stock.
  12. Serve immediately.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 104.25 Kcal (436 kJ)
Calories from fat 45.17 Kcal
% Daily Value*
Total Fat 5.02g 8%
Cholesterol 64.47mg 21%
Sodium 312.73mg 13%
Potassium 256.83mg 5%
Total Carbs 8.25g 3%
Sugars 3.68g 15%
Dietary Fiber 0.41g 2%
Protein 7.26g 15%
Vitamin C 0.5mg 1%
Vitamin A 0.1mg 3%
Iron 0.4mg 2%
Calcium 17.7mg 2%
Amount Per 100 g
Calories 53.12 Kcal (222 kJ)
Calories from fat 23.02 Kcal
% Daily Value*
Total Fat 2.56g 8%
Cholesterol 32.85mg 21%
Sodium 159.35mg 13%
Potassium 130.87mg 5%
Total Carbs 4.21g 3%
Sugars 1.88g 15%
Dietary Fiber 0.21g 2%
Protein 3.7g 15%
Vitamin C 0.3mg 1%
Iron 0.2mg 2%
Calcium 9mg 2%

* 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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Recipe Tags

Weightwatchers Points

  • 2.4
    Points
  • 3
    PointsPlus

Good Points

  • low fat,
  • saturated fat free

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