Photo: Cala
Sauteed Mushroom Soup
10 ingredients
15 min + 30 min
4
openrecipes
Butter-sautéed mushrooms in a light roux-based soup.
Estimated Nutrition (whole recipe, rough)
356
Calories
12g
Protein
20g
Fat
30g
Carbs
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Dill | 5 sprigs fresh (1g) / 1 tsp dried | 4 |
| Salt | 1 tsp (6g) | 0 |
| Dairy | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 5 Tablespoons Unsalted Butter, Divided
- 1 bulb Shallot, Minced
- 2 cloves Garlic, Minced
- 16 ounces, weight Fresh Mushrooms, Roughly Chopped (Button, Baby Bellas, Or Wild)
- 2 Tablespoons Fresh Dill, Minced
- 1 teaspoon Salt
- ¼ teaspoons Pepper
- 2 cups Low Salt Vegetable Broth
- 1 cup Milk (I Use Goat Because Of Dairy Allergies)
- 3 Tablespoons Light Sherry (optional)
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes