Directions:
- Place mushrooms in a bowl and pour the water over them.
- Let stand 25 minutes.
- Drain, reserving liquid.
- Chop mushrooms very fine and set aside.
- Heat butter in a 3-quart saucepan over medium heat.
- Add onion, carrot, celery, pepper and garlic.
- Cook, stirring frequently, until tender, about 10 minutes.
- Add mushrooms and cook 3 minutes more.
- Sprinkle in flour and paprika and stir to combine.
- Cook for 2-3 minutes, stirring frequently, until there is a film of flour on the bottom of the pan.
- Add reserved liquid, stirring constantly.
- Bring to a boil and stir in tomato puree, salt and pepper.
- Simmer gently, partially covered, for 20 minutes.
- Strain if desired (optional).
- This can be refrigerated, tightly covered, for several days, and frozen for up to 3 months.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 333.69 Kcal (1397 kJ) | ||
| Calories from fat | 142.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.79g | 24% | |
|---|---|---|---|
| Cholesterol | 30.53mg | 10% | |
| Sodium | 633.34mg | 26% | |
| Potassium | 355.08mg | 8% | |
| Total Carbs | 38.08g | 13% | |
| Sugars | 4.28g | 17% | |
| Dietary Fiber | 5.22g | 21% | |
| Protein | 10.39g | 21% | |
| Vitamin C | 21.9mg | 36% | |
| Vitamin A | 0.3mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 44mg | 4% | |
| Amount Per 100 g | |||
| Calories | 100 Kcal (419 kJ) | ||
| Calories from fat | 42.6 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.73g | 24% | |
|---|---|---|---|
| Cholesterol | 9.15mg | 10% | |
| Sodium | 189.79mg | 26% | |
| Potassium | 106.41mg | 8% | |
| Total Carbs | 11.41g | 13% | |
| Sugars | 1.28g | 17% | |
| Dietary Fiber | 1.56g | 21% | |
| Protein | 3.11g | 21% | |
| Vitamin C | 6.6mg | 36% | |
| Vitamin A | 0.1mg | 10% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.2mg | 4% | |
* 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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