Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
784
Calories
24g
Protein
26g
Fat
114g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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
- =
- 1/2 lb Mushrooms
- 1 1/2 pt Milk
- 2 oz Butter
- 2 oz Flour
- 1/2 tsp Grated lemon rind
- Cream
- =
Directions
1
1. Cut the stems of the mushrooms and peel the heads. Clean thoroughly and slice.
2
2. Cook mushrooms gently in hot butter for 5 minutes.
3
3. Mix in the flour thoroughly then stir whilst adding milk.
4
4. Cook at low heat until the soup is smooth and thick.
5
5. Add salt and pepper to taste. Mix the grated lemon peel with a little whipped cream and place a blob on the soup after it has been poured into bowls.
Recipe sourced from
fandom