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Rating: 5/5 (1 vote cast)

Meal Type: Dinner
Total Time:
Cook Method: Stove
     Serving Size: 6 - Change
Nutritional Facts
Servings Per Recipe: 6

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Creamless Mushroom Soup

Recipe Tags: Soup Recipes

Date Added: December 20, 2009

Ingredients:

2 Tablespoons Butter (5oz)
1 Cup Carrot
1 Cup Onion
1 Cup Leek washed
1/2 Cup Celery
1 Teaspoon Fresh Thyme Leaves minced
2 Pounds Ice or wild mushrooms
6 Cups Chicken Stock low fat, low sodium, plus 2 teaspoons
1 1/2 Teaspoons Kosher Salt or to taste
1 Unit Pepper to taste
1/8 Teaspoon Chive
3 Tablespoons Olive Oil or corn oil
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Directions:

1. Melt the butter over medium heat in a large soup pot.

2. Add the carrots, onions, leeks, and celery, and cook until tender but not browned, about 10 minutes.

3. Stir in the thyme and mushrooms and cook for 5 minutes, until the mushrooms have softened.

4. Add the chicken stock, salt and pepper, and simmer, covered, for 30 minutes.

5. Puree the soup in a food processor or blender in as many batches as necessary.

6. Adjust seasoning to taste. Serve in warm bowls with a sprinkling of chives and a drizzle of olive oil, if desired.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, MSG, Poultry, Celery, Onion, Olive Oil allergies.
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