Vegetarian

Portobello Mushroom Soup takes several minutes to prepare.

Portobello Mushroom Soup takes several minutes to cook.

Portobello Mushroom Soup makes 4 servings.

The ingredients for Portobello Mushroom Soup are:

1 stick Butter, unsalted
454 gram(s) Portobello mushroom (raw fresh), 100g=1 serv according to truestarhealth.com (by MIZOLGA)
1 tsp Salt
2 medium (2-1/2" dia) Onions, raw
1 stalk, small (5" long) Celery, raw
.5 cup Flour, white
.5 tsp Pepper, white
5.5 cup Campbell's low sodium chicken broth
.25 tsp Nutmeg, ground
2 cup, fluid (yields 2 cups whip Heavy Whipping Cream

Here is how you make Portobello Mushroom Soup:

Clean mushrooms with a mushroom brush or damp paper towel. Cut half of the mushrooms into slices. Chop the remainder. Melt half of the butter in a large saucepan and saute sliced mushrooms until golden. Remove and reserve sliced mushrooms. Add remaining butter to the same pan, along with the chopped mushrooms, celery and sweet onions. Sprinkle with salt. Cook, stirring often, until onion and celery are soft. Return sliced mushrooms to the pan. Add flour and cook, stirring constantly about 2 minutes, until smooth. Slowly add chicken broth while stirring. Simmer, stirring often, until thickened. Add nutmeg and pepper. Taste and adjust seasoning, if need be. Add heavy cream and bring to a simmer. (Do not boil.) Ladle into soup bowls and garnish with chopped parsley. Yield: 4 entr?e servings or 8 smaller appetizer servings Serving Size:?4 Entree servings @741 cal or 8 Appetizer servings @ 370 cal

The nutritional information for Portobello Mushroom Soup is:

• Servings Per Recipe: 4
• Amount Per Serving
• Calories: 741.3

• Total Fat: 67.7 g
• Cholesterol: 225.1 mg
• Sodium: 1,474.2 mg
• Total Carbs: 27.0 g
• Dietary Fiber: 3.3 g
• Protein: 11.3 g