Directions:
- Melt butter in a 3 to 4 quart heavy saucepan over low heat.
- Add mushrooms; saute over low heat until mushroom juices begin to flow.
- Pour mushroom juice into a 2 cup measuring cup; set aside.
- Stir salt, white pepper, and flour into drained mushrooms.
- Add enough broth to mushroom juice to make 2 cups. Stir into mushroom mixture.
- Stir in 6 cups of remaining broth. Over high heat, cook, and stir until soup is thickened, about 5 minutes.
- Stir in cream and lemon juice. Add salt and white pepper to taste. Stire in sherry.
- Serve hot.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 447.59 Kcal (1874 kJ) | ||
| Calories from fat | 208.92 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.21g | 36% | |
|---|---|---|---|
| Cholesterol | 191.35mg | 64% | |
| Sodium | 355.1mg | 15% | |
| Potassium | 1047.91mg | 22% | |
| Total Carbs | 6.16g | 2% | |
| Sugars | 1.15g | 5% | |
| Dietary Fiber | 0.74g | 3% | |
| Protein | 52.26g | 105% | |
| Vitamin C | 1.5mg | 3% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 5.4mg | 30% | |
| Calcium | 57.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 136.78 Kcal (573 kJ) | ||
| Calories from fat | 63.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.09g | 36% | |
|---|---|---|---|
| Cholesterol | 58.47mg | 64% | |
| Sodium | 108.51mg | 15% | |
| Potassium | 320.22mg | 22% | |
| Total Carbs | 1.88g | 2% | |
| Sugars | 0.35g | 5% | |
| Dietary Fiber | 0.23g | 3% | |
| Protein | 15.97g | 105% | |
| Vitamin C | 0.5mg | 3% | |
| Iron | 1.6mg | 30% | |
| Calcium | 17.5mg | 6% | |
* 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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