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Nutritional Info
  • Servings Per Recipe: 10
  • Amount Per Serving
  • Calories: 132.5
  • Total Fat: 2.0 g
  • Cholesterol: 3.9 mg
  • Sodium: 1,021.1 mg
  • Total Carbs: 20.2 g
  • Dietary Fiber: 2.0 g
  • Protein: 8.9 g

View full nutritional breakdown of Creamy Portobello Mushroom Soup calories by ingredient
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Creamy Portobello Mushroom Soup

Submitted by: CCHURCH137

Introduction

Tender carrots, celery, and onions combine with portobello morsels and float in a velvety broth. Tender carrots, celery, and onions combine with portobello morsels and float in a velvety broth.
Number of Servings: 10

Ingredients

    Olive Oil, 1 tbsp
    Onions, raw, 1 medium (2-1/2" dia)
    Garlic, 2 cloves
    Carrots, raw, 4 carrot (7-1/2")
    Celery, raw, 4 stalk, medium (7-1/2" - 8" long)
    Portabella Mushrooms, 200 grams
    Mushrooms, fresh, 200 grams
    Salt, 1 tsp
    Oregano, ground, 1 tsp
    Vegetable Broth, 6 cup
    Milk, nonfat, 2 quart
    *Flour, white, .25 cup (remove)
    *Kikkoman Lite Soy Sauce, 1.5 tbsp (remove)
    Pepper, red or cayenne, 1 tsp (remove)

Directions

Warm the oil in large pot over medium heat. Add the onion, garlic, carrot, celery, mushrooms, salt and oregano. Saute until soft, about 5-10 minutes, stirring frequently. Put 1/2 cup of vegetable broth into a small bowl. Add flour and make a smooth paste, set aside. Add the remaining vegetable broth, milk, soy sauce and cayenne pepper to the pot. Bring to a boil. Slowly add flour, stir constantly to remove lumps. As soon as flour mixture is added, reduce heat and simmer for 15 minutes, stirring occasionally. Top with parsley, if desired. Soy milk may be substituted if desired.

Serving Size: makes 10 2-cup servings.

Number of Servings: 10

Recipe submitted by SparkPeople user CCHURCH137.






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