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    You are in: Home / Recipes / Cream of Mushroom Soup Recipe
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    Cream of Mushroom Soup

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    Rhiannon and Matt's Note:

    "For soup, mushrooms need not be the choicest buttons. Large, flat mushrooms will have better flavour." This recipe comes from Charmaine Solomon's Complete Vegetarian Cookbook. It was the first cookbook I purchased when I gave up meat, and it is filled with really fantastic recipes, but since my Zaar addiction I hardly *look* at a cookbook anymore! :D So while I'm looking at this one, I'll post some recipes I'd like to try.

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    Units: US | Metric


    1. 1
      Heat butter in a heavy-based saucepan and gently saute the onion and garlic until soft.
    2. 2
      Add the mushrooms and cook, stirring, for 2 mins, then grind plenty of black pepper over the top and sprinkle with salt.
    3. 3
      Cover with a well fitting lid and cook on very low hea, shaking the pan from time to time, for 10 minutes.
    4. 4
      Add all the liquid and stir as it comes to a simmer.
    5. 5
      Mix cronflour with a little cold water and stir into the soup until it thickens.
    6. 6
      Simmer, stirring for 1 minute, then stir in the coriander, saving a little bit of it for garnish.

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    Nutritional Facts for Cream of Mushroom Soup

    Serving Size: 1 (314 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 339.0
    Calories from Fat 202
    Total Fat 22.4 g
    Saturated Fat 13.8 g
    Cholesterol 72.7 mg
    Sodium 845.1 mg
    Total Carbohydrate 22.8 g
    Dietary Fiber 1.5 g
    Sugars 2.9 g
    Protein 14.1 g

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