Directions:
- In a saucepan melt butter with oil over moderate heat until foam subsides and sauté shallots and mushrooms over moderately high heat, stirring, until liquid mushrooms give off is evaporated and mushrooms begin to brown. Add Sherry and boil until evaporated. Stir in broth and simmer 15 minutes, or until mixture is reduced to about 2 1/2 cups. Stir in chives or scallion greens and season soup with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 426.27 Kcal (1785 kJ) | ||
| Calories from fat | 205.71 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.86g | 35% | |
|---|---|---|---|
| Cholesterol | 41.02mg | 14% | |
| Sodium | 680.51mg | 28% | |
| Potassium | 1313.45mg | 28% | |
| Total Carbs | 44.24g | 15% | |
| Sugars | 21.98g | 88% | |
| Dietary Fiber | 8.63g | 35% | |
| Protein | 16.39g | 33% | |
| Vitamin C | 24.9mg | 41% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.1mg | 23% | |
| Calcium | 97.3mg | 10% | |
| Amount Per 100 g | |||
| Calories | 62.59 Kcal (262 kJ) | ||
| Calories from fat | 30.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.36g | 35% | |
|---|---|---|---|
| Cholesterol | 6.02mg | 14% | |
| Sodium | 99.92mg | 28% | |
| Potassium | 192.85mg | 28% | |
| Total Carbs | 6.5g | 15% | |
| Sugars | 3.23g | 88% | |
| Dietary Fiber | 1.27g | 35% | |
| Protein | 2.41g | 33% | |
| Vitamin C | 3.7mg | 41% | |
| Iron | 0.6mg | 23% | |
| Calcium | 14.3mg | 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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