Cream of mushroom soup

A velvety soup of sauteed mushrooms blended with cream.

Number of servings

2

Nutrients

For entire dish

Some ingredients do not have a confirmed nutrition measurement basis.

Calories

523 kcal

Protein

10.5 g

Carbohydrates

15.7 g

Fat

49 g

Fiber

3.4 g

Per serving

Calories

262 kcal

Protein

5.3 g

Carbohydrates

7.9 g

Fat

24.5 g

Fiber

1.7 g

Vitamins

For entire dish

Some micronutrient totals include only ingredients with a recorded value.

A

513.6 mcg

C

3.7 mg

D

1.1 mcg

E

0.3 mg

B9

9.5 mcg

B12

0.2 mcg

Ingredients

• Champignon — 250 g
• Onion — 50 g
• Butter — 15 g
• Heavy cream — 100 g
• Still water — 300 g
• Table salt — 3 g

Cooking instructions

1. Slice the mushrooms.
2. Dice the onion.
3. Melt the butter in a pot over medium heat.
4. Sauté the onion for 4 minutes.
5. Add the mushrooms and cook for 8 minutes until browned.
6. Add the water and salt.
7. Simmer for 10 minutes.
8. Blend the soup until smooth.
9. Stir in the cream and warm through.
10. Ladle into bowls and serve hot.