Directions:
- In a stock pot, melt butter. When Sizzling, add the sliced mushrooms and shallots. Cook over medium heat until softened.
- Add Sherry, and reduce liquid by half. Add broth, half and half, water and spices. Cook at a strong simmer for 15 minutes.
- Reduce heat to low, and keep cooking for another half hour to concentrate flavors.
- Add 1/4 cup cornstarch paste. Stir briskly until soup is slightly thickened. Add more cornstarch if soup needs thickening or more water to thin it out to suit your own taste.
- Serve with parsley garnish and croutons if desired.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 336.99 Kcal (1411 kJ) | ||
| Calories from fat | 199.72 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.19g | 34% | |
|---|---|---|---|
| Cholesterol | 65.11mg | 22% | |
| Sodium | 468.75mg | 20% | |
| Potassium | 619.18mg | 13% | |
| Total Carbs | 21.18g | 7% | |
| Sugars | 3.34g | 13% | |
| Dietary Fiber | 1.7g | 7% | |
| Protein | 9.16g | 18% | |
| Vitamin C | 4.6mg | 8% | |
| Vitamin A | 0.1mg | 3% | |
| Iron | 1.3mg | 7% | |
| Calcium | 162.2mg | 16% | |
| Amount Per 100 g | |||
| Calories | 59.53 Kcal (249 kJ) | ||
| Calories from fat | 35.28 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 34% | |
|---|---|---|---|
| Cholesterol | 11.5mg | 22% | |
| Sodium | 82.8mg | 20% | |
| Potassium | 109.37mg | 13% | |
| Total Carbs | 3.74g | 7% | |
| Sugars | 0.59g | 13% | |
| Dietary Fiber | 0.3g | 7% | |
| Protein | 1.62g | 18% | |
| Vitamin C | 0.8mg | 8% | |
| Iron | 0.2mg | 7% | |
| Calcium | 28.7mg | 16% | |
* 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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