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

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 25 mins

    10 mins

    1 hrs 15 mins

    HappyMommy1422's Note:

    I've made this with and without the Madeira and it's good both ways. It's low in carbs but very filling for lunch if you add a salad. Takes a little bit of work to prepare since you have to roast the mushrooms but it's worth it. And quite honestly, I don't think it's that good as leftovers. I prefer it right off the stove. From "The Low Carb Cookbook" by Fran McCullough.

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    Units: US | Metric


    1. 1
      Preheat oven to 300 degrees F.
    2. 2
      Wipe mushrooms clean with a damp cloth and slice thin.
    3. 3
      Spread them out in a shallow ovenproof dish in a double layer.
    4. 4
      Add the lemon joice, garlic, butter and oil and lightly season with salt and pepper.
    5. 5
      Bake for about an hour or until they are completely cooked and the juice is dark and thick.
    6. 6
      Set aside a few mushrooms for garnish if you desire.
    7. 7
      Put the remaining mushrooms in a blender or food processor, add the broth and blend smooth.
    8. 8
      In a heavy saucepan, heat the broth mixture for about 5 minutes.
    9. 9
      Add the cream and cook for 5 more minutes but don't let it boil.
    10. 10
      Put a tablespoon of Madeira in the bottom of each soup cup and add hot soup.
    11. 11
      Garnish with chives and reserved mushrooms.

    Ratings & Reviews:


    Nutritional Facts for Cream of Mushroom Soup With Madeira

    Serving Size: 1 (223 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 171.0
    Calories from Fat 126
    Total Fat 14.1 g
    Saturated Fat 7.3 g
    Cholesterol 37.3 mg
    Sodium 358.4 mg
    Total Carbohydrate 5.3 g
    Dietary Fiber 0.5 g
    Sugars 1.8 g
    Protein 4.5 g

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