Directions:
- In a large kettle or Dutch oven, saute mushrooms in 4 tablespoons butter until tender. Remove mushrooms with a slotted spoon; set aside and keep warm.
- In the same kettle, saute the onions, garlic, carrots and celery in the remaining butter until tender. Stir in flour until blended. Add the broth, tomatoes, tomato sauce, salt, pepper and half of the reserved mushrooms. Cover and simmer for 30 minutes.
- Stir in the parsley and remaining mushrooms; simmer, uncovered, for 5 minutes or until heated through. Garnish with sour cream if desired. Yield: about 12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 108.62 Kcal (455 kJ) | ||
| Calories from fat | 51.89 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.77g | 9% | |
|---|---|---|---|
| Cholesterol | 15.27mg | 5% | |
| Sodium | 681.7mg | 28% | |
| Potassium | 389.14mg | 8% | |
| Total Carbs | 9.43g | 3% | |
| Sugars | 3.18g | 13% | |
| Dietary Fiber | 1.68g | 7% | |
| Protein | 5.31g | 11% | |
| Vitamin C | 7.5mg | 13% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.5mg | 3% | |
| Calcium | 28mg | 3% | |
| Amount Per 100 g | |||
| Calories | 39.01 Kcal (163 kJ) | ||
| Calories from fat | 18.64 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.07g | 9% | |
|---|---|---|---|
| Cholesterol | 5.48mg | 5% | |
| Sodium | 244.85mg | 28% | |
| Potassium | 139.77mg | 8% | |
| Total Carbs | 3.39g | 3% | |
| Sugars | 1.14g | 13% | |
| Dietary Fiber | 0.6g | 7% | |
| Protein | 1.91g | 11% | |
| Vitamin C | 2.7mg | 13% | |
| Vitamin A | 0.1mg | 6% | |
| Iron | 0.2mg | 3% | |
| Calcium | 10.1mg | 3% | |
* 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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