Directions:
- Combine mushrooms, onions, carrots, celery.
- Sherry, thyme salt and pepper in a 3 quart saucepan.
- Place on medium heat and cook (do not cover) stir frequently until the vegetables are tender and most of the liquid has evaporated.
- Add 2 1/2 cups milk and all of the evaporated milk.
- Cook stirring until the mixture comes to a simmer.
- In jar with lid combine the remaining 1/2 cup milk with the flour shake until smooth.
- Stir into soup continue cooking and stirring until soup thickens and is bubbling.
- Divide into serving bowls top with parmesan cheese.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 150.45 Kcal (630 kJ) | ||
| Calories from fat | 19.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.19g | 3% | |
|---|---|---|---|
| Cholesterol | 4.73mg | 2% | |
| Sodium | 508.09mg | 21% | |
| Potassium | 517mg | 11% | |
| Total Carbs | 20.86g | 7% | |
| Sugars | 10.73g | 43% | |
| Dietary Fiber | 2.21g | 9% | |
| Protein | 8.7g | 17% | |
| Vitamin C | 4.5mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.2mg | 7% | |
| Calcium | 368.8mg | 37% | |
| Amount Per 100 g | |||
| Calories | 56.81 Kcal (238 kJ) | ||
| Calories from fat | 7.44 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.83g | 3% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 2% | |
| Sodium | 191.87mg | 21% | |
| Potassium | 195.23mg | 11% | |
| Total Carbs | 7.88g | 7% | |
| Sugars | 4.05g | 43% | |
| Dietary Fiber | 0.83g | 9% | |
| Protein | 3.29g | 17% | |
| Vitamin C | 1.7mg | 7% | |
| Iron | 0.5mg | 7% | |
| Calcium | 139.2mg | 37% | |
* 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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