Directions:
- Sautee mushrooms and onions in butter in a large pot until soft.
- Dissolve bouillon in water.
- Optional: whisk egg yolks into bouillon water for a richer soup.
- Add flour to sauteed vegetables in pot, stirring in well.
- Slowly add bouillon water to pot, stirring constantly to avoid lumps.
- Add parsley and rosemary.
- Continue cooking over medium heat, stirring constantly, until soup is thickened.
- Note: At this point, you can save the soup starter in the refrigerator for next day completion, or continue on.
- To hot (or reheated) soup, add milk and cream.
- If further heating is needed, do it slowly and never, never let it boil after the milk/ cream are added!
- Add salt, pepper, and nutmeg to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 592.82 Kcal (2482 kJ) | ||
| Calories from fat | 369.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 41.04g | 63% | |
|---|---|---|---|
| Cholesterol | 268.24mg | 89% | |
| Sodium | 2344.41mg | 98% | |
| Potassium | 973.23mg | 21% | |
| Total Carbs | 29.4g | 10% | |
| Sugars | 7.71g | 31% | |
| Dietary Fiber | 2.15g | 9% | |
| Protein | 28.3g | 57% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 2.4mg | 13% | |
| Calcium | 285.8mg | 29% | |
| Amount Per 100 g | |||
| Calories | 51.03 Kcal (214 kJ) | ||
| Calories from fat | 31.79 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.53g | 63% | |
|---|---|---|---|
| Cholesterol | 23.09mg | 89% | |
| Sodium | 201.8mg | 98% | |
| Potassium | 83.77mg | 21% | |
| Total Carbs | 2.53g | 10% | |
| Sugars | 0.66g | 31% | |
| Dietary Fiber | 0.19g | 9% | |
| Protein | 2.44g | 57% | |
| Vitamin C | 0.3mg | 6% | |
| Iron | 0.2mg | 13% | |
| Calcium | 24.6mg | 29% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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