Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Soup | not in our table | 0 |
| Water | 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
- 1 pound fresh mushrooms , sliced if too big
- 2 cubes of mushroom base (bouillon) plus 1 cup of noodles OR 1 cube and 1 package of ramen-type mushroom noodle soup
- 2 tablespoons butter
- 2 tablespoons flour
- 2–3 cups milk
- 2–3 cups hot water
- The juice of ½–1 lemon, or to taste
- 2–3 teaspoons chopped parsley
Directions
In a pot, fry the flour in the melted butter until slightly golden (about 3 minutes).
Add the water and stir until smooth.
Add the milk, the mushrooms, and the cube(s) of soup base.
Boil for less than 10 minutes or until the mushrooms are cooked but not soft.
Add the noodles and boil until cooked.
Take the pot off the burner, add the lemon juice, the parsley, and more milk if you like the soup to be less thick.