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    You are in: Home / Recipes / Italian Mushroom Soup With Parmesan Recipe
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    Italian Mushroom Soup With Parmesan

    Total Time:

    Prep Time:

    Cook Time:

    43 mins

    30 mins

    13 mins

    ratherbeswimmin''s Note:

    In 'Soup Suppers' by Arthur Schwartz

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a 2-3 quart pot, warm the butter and oil over medium heat; saute the garlic and onion until the onion is wilted, about 5 minutes.
    2. 2
      Add the mushrooms and saute, still over medium heat, until their liquid has exuded, then evaporated.
    3. 3
      Add the broth, water, and tomato paste; bring to a boil, adjust heat, and simmer gently, uncovered, for 5 minutes.
    4. 4
      In a small bowl, whisk the yolks until they are thick and lemony in color.
    5. 5
      Add the grated Parmesan cheese and parsley; beat well again.
    6. 6
      With the soup barely simmering, add the yolk mixture gradually, whisking constantly and vigorously over medium heat until the yolks and soup bind together in a light cream, about 3 minutes.
    7. 7
      Taste and season to taste with salt and pepper.
    8. 8
      Serve immediately in deep or flat bowls.

    Ratings & Reviews:

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    Nutritional Facts for Italian Mushroom Soup With Parmesan

    Serving Size: 1 (499 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 268.7
     
    Calories from Fat 167
    62%
    Total Fat 18.6 g
    28%
    Saturated Fat 7.7 g
    38%
    Cholesterol 190.8 mg
    63%
    Sodium 873.2 mg
    36%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 2.4 g
    9%
    Sugars 5.8 g
    23%
    Protein 17.3 g
    34%

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