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Milk and Mushrooms Soup
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Rating: 5/5 (1 vote cast)

Meal Type: Lunch
Prep Time:
Cooking Time:
Total Time:
Cook Method: Stove
Difficulty: Easy
Cuisine: American
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 202
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 17mg
1%
Total Carbohydrate 46g
15%
Dietary Fiber 3g
13%
Sugars 4g
Protein 4g
Vitamin A  32%Vitamin C  43%
Calcium  1%Iron  4%
Potassium  23%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.

Milk and Mushrooms Soup

Recipe Tags: Soup Recipes

Date Added: August 22, 2013

Ingredients:

5 Potatoes
1 Carrot
1/2 Kilogram Mushroom
2 Tablespoons Flour unsifted
2 Onions thinly sliced
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Directions:

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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