Creamy Mushroom Soup
- Minutes to Cook:
- Number of Servings: 6
Ingredients
3 tbsp Butter, salted 3 large Egg Yolk 0.06 tsp Pepper, red or cayenne 3 can (10.75 oz) Chicken Broth 1 cup Fat free half and half 1.75 tbsp Lipton Onion Mushroom Soup & Dip Mix (Dry Mix) 2 fl. oz Sherry, dry 0.06 tsp black pepper, coarse ground 0.19 cup Flour - Gold medal all purpose flour 907 grams Mushrooms, fresh (2 lbs)
Thinly slice mushroom caps and set aside. Coarsely chop stems and place in 4 cup glass measure. Add 1 can of chicken broth. Microwave at high 10 minutes until broth is brown. Strain broth into 3 quart casserole; discard mushroom pieces. Add soup mix, remaining chicken broth, mushroom caps and butter Microwave at high 15 to 18 minutes uncovered; stir after 7 minutes In 4 cup glass measure, combine flour, half and half and egg yolks, whisk until smooth. Gradually add cream mixture, sherry hot sauce and pepper to hot soup stirring constantly with a wire whisk. Microwave at high 8 to 10 minutes, until slightly thickened, stirring every 4 minutes.
Serving Size: 1/2 half cup
Serving Size: 1/2 half cup
Nutritional Info Amount Per Serving
- Calories: 175.3
- Total Fat: 9.4 g
- Cholesterol: 112.6 mg
- Sodium: 813.3 mg
- Total Carbs: 14.6 g
- Dietary Fiber: 2.0 g
- Protein: 8.3 g
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