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

    Average Rating:

    3 Total Reviews

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    • on December 22, 2006

      Very delicious soup - possibly the best soup I've made at home. I used a mixture of white button and crimini mushrooms, and leeks instead of celery. Otherwise made as directed and chose to puree the mixture in the blender and then add the mushrooms set aside. I will definitely make this recipe often as it is just about perfect - tasty, low in fat, has lots of veggies and easy to make. Thanks, Michelle!

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    • on May 10, 2006

      Absolutely delicious soup, I used my stick blender and pureed the lot. I added another 2 cups of beef broth as well and it was still lovely and thick, great soup, thanks for sharing.

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    • on May 02, 2006

      Delicious!and easy too! Made this for lunch today and the rest for the freezer for future lunches.Lovely flavour. DH is not too fond of mushrooms so I elected to puree all of the mushrooms, he loved the soup! The addition of the sherry adds so much flavour to the soup. I just did a light puree on it so it was quite thick and very delicious. Thanks for sharing this lovely keeper!

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    Nutritional Facts for Mushroom Vegetable Soup

    Serving Size: 1 (307 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 115.5
    Calories from Fat 44
    Total Fat 4.9 g
    Saturated Fat 2.5 g
    Cholesterol 10.8 mg
    Sodium 660.3 mg
    Total Carbohydrate 10.6 g
    Dietary Fiber 2.5 g
    Sugars 5.0 g
    Protein 5.2 g


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