Directions:
- Melt 2 T butter over medium heat and add onion. Cook til soft and translucent, about 2 minutes.
- Add mushrooms and remaining butter. Sweat for 8 minutes.
- Stir in chicken broth and parsley and bring to a boil.
- Immediately reduce heat and simmer one hour.
- Remove parsley and discard.
- Cool for a few minutes.
- Transfer to blender and puree.
- Add salt and pepper, and sherry if using.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 353.69 Kcal (1481 kJ) | ||
| Calories from fat | 206.99 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23g | 35% | |
|---|---|---|---|
| Cholesterol | 61.02mg | 20% | |
| Sodium | 3463.89mg | 144% | |
| Potassium | 1948.39mg | 41% | |
| Total Carbs | 16.57g | 6% | |
| Sugars | 9.61g | 38% | |
| Dietary Fiber | 4.83g | 19% | |
| Protein | 11.22g | 22% | |
| Vitamin C | 78.8mg | 131% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 3.5mg | 19% | |
| Calcium | 90.9mg | 9% | |
| Amount Per 100 g | |||
| Calories | 25.64 Kcal (107 kJ) | ||
| Calories from fat | 15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.67g | 35% | |
|---|---|---|---|
| Cholesterol | 4.42mg | 20% | |
| Sodium | 251.08mg | 144% | |
| Potassium | 141.23mg | 41% | |
| Total Carbs | 1.2g | 6% | |
| Sugars | 0.7g | 38% | |
| Dietary Fiber | 0.35g | 19% | |
| Protein | 0.81g | 22% | |
| Vitamin C | 5.7mg | 131% | |
| Iron | 0.3mg | 19% | |
| Calcium | 6.6mg | 9% | |
* 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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