** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Clean cut into cubes and boil mushrooms.
Pour water off.
Wash mushrooms.
Take 2 liters pan.
2. Fill it with water to 1/3.
Put mushrooms and cook about
15 minutes in boiling water.
3. Add cut: potatoes, one onion and carrot.
4.
Cook till potatoes be half-ready.
5. Add milk to increase volume of the
soup to 2 liters.
6. Let it cook till full-ready.
Take second onion and cut
it.
Put it onto frying-pan, add butter and flour.
7. Fry till onion will get
golden color.
8. Add it into soup.
Let it cook about 1-2 min.
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Dietary Notes:
This recipe is low-sodium with 16.5mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 32% of your daily recommended intake per serving. This recipe is high in Vitamin C with 43% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Gluten, Mushroom, Potato, Onion allergies.
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