Photo: Cala
Mushroom-Ginger Soup Recipe
10 ingredients
3 cups
openrecipes
This soup also can be served chilled. Refrigerate, covered, at least 3 hours.
Estimated Nutrition (whole recipe, rough)
355
Calories
30g
Protein
16g
Fat
21g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Cilantro | 1 tbsp chopped fresh (1g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Coriander | 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
- 1/2 pound fresh mushrooms, wiped clean, sliced very thin
- 1/2 cup minced onions
- 1 teaspoon minced fresh ginger
- 1 large carrot, grated
- 2 cups beef stock or broth
- 1/4 teaspoon nutmeg
- Salt to taste (omit with canned broth)
- 1/8 teaspoon freshly ground pepper
- 2 tablespoons minced fresh cilantro (coriander)
- 2 green onions, white and first 2 inches of green, chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By chow ·
Recipe sourced from
openrecipes