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    You are in: Home / Recipes / Golden Mushroom Soup Recipe
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    Golden Mushroom Soup

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 14, 2002

      I tried this for lunch over the weekend and found that it had a nice earthy flavor. I used regular milk, and substituted dill seeds for dill weed, because I was out. The browned onions and the wine really add depth to the flavor. Best vegetarian fare I've had in a long time: thanks!

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    • on July 13, 2011

      I used to make this soup years ago. It's from "The High Road to Health" by Lindsay Wagner. I rediscovered it recently and it's better than I remembered! I leave the caraway seeds out. (Never have them in the pantry.) Same with the wine. I also serve this as gravy for mashed potatoes. Absolutely delicious!

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    • on August 27, 2006

      This was good. I'm eating it right now with tofu mixed in - but without the milk mix. It was good both ways, though, even though I used vanilla soy milk! It smelled great cooking, and I like that unlike some other soups, you've only got a few fresh ingredients to buy. I did need to add some extra water, but I tink next time I'll use broth. The wine definitely does add goodness. All this and it's completely healthy, too!

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    • on February 28, 2006

      Listen, Mille, WOW! Either you forgot some liquids or like your soups VERY thick... Anyway, after adding quite a lot of water (almost 2 cups) it came out the best soup I made in a long time! Takes some time to prepare but surely worth it! Thanks!

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    Nutritional Facts for Golden Mushroom Soup

    Serving Size: 1 (238 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 111.9
     
    Calories from Fat 37
    33%
    Total Fat 4.1 g
    6%
    Saturated Fat 0.5 g
    2%
    Cholesterol 0.0 mg
    0%
    Sodium 313.9 mg
    13%
    Total Carbohydrate 14.4 g
    4%
    Dietary Fiber 2.4 g
    9%
    Sugars 6.6 g
    26%
    Protein 6.2 g
    12%

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