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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 215.7
  • Total Fat: 7.8 g
  • Cholesterol: 3.8 mg
  • Sodium: 441.3 mg
  • Total Carbs: 22.4 g
  • Dietary Fiber: 2.3 g
  • Protein: 12.3 g

View full nutritional breakdown of Mushroom and Wine Soup calories by ingredient
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Mushroom and Wine Soup

Submitted by: JULKRO

Introduction

creamy and rich! creamy and rich!
Number of Servings: 4

Ingredients

    6 oz Portabella Mushrooms - chopped
    3.2 oz Shiitake Mushrooms - chopped
    8 oz Button Mushrooms - chopped
    3 cloves garlic minced
    2 T EVOO
    1 t Salt
    1 t Pepper
    1/2 t cayenne pepper
    2 T Whole Wheat Flour
    1/4 Cup Dry Red Wine
    1 can 14.5 oz Beef Broth
    1 can 12 oz Evaporated Skim Milk

Directions

In a large soup pot, sautee garlic and mushrooms in EVOO on med - low heat until mushrooms are browned. Sprinkle salt, pepper and flour over mushrooms and stir. Continue to cook for couple minutes to cook off flour taste. Turn up heat to med - high and add red wine. Stir and reduce until most of the wine is gone. Add beef broth and evaporated milk. Bring to a simmer and reduce heat - let cook for 5 minutes. Turn off heat and let cool for about 10 minutes. Ladle about half of the mixture into a blender and blend until almost smooth. Pour blended mixture back into soup pot and bring back to a simmer. Add cayenne pepper and stir, continuing to simmer on low for about 10 more minutes. Makes 4 servings.

Number of Servings: 4

Recipe submitted by SparkPeople user JULKRO.






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