Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 onion chopped
- 4 strips bacon diced
- 4 (4 oz) cans mushrooms drained
- ⅓ cup flour
- 3 cans chicken broth
- 1 chicken bouillon cube
- 6 potatoes peeled and cubed
- ½ cup heavy cream
- ½ tbsp parsley
Directions
Sauté onion and bacon in 6 qt. Dutch oven until golden, about 2 – 3 minutes.
Add mushrooms; cook until liquid evaporates, approximately 8 minutes.
Add flour; stirring about 1 minute.
Stir in chicken broth and bouillon cube.
Add potatoes.
Cook approximately 20 – 25 minutes or until potatoes are tender, stirring occasionally.
Transfer 2 cups of the soup mixture to a blender.
Blend until pureed.
Return to dutch oven.
Stir in the heavy cream and parsley.
Simmer an additional 5 minutes.
Category:Cathy's Recipes
Category:Mushroom Soup Recipes
Category:Bacon Recipes
Category:Onion Recipes
Category:Chicken broth Recipes
Category:Potato Recipes
Category:Heavy cream Recipes