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

    Average Rating:

     3 Total Reviews

    Showing 1-3 of 3

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    • on November 26, 2009

      I did love the flavor, but what do you do with the potatoes and garlic? I added them with the onion, carrots and celery. I also did not blend the soup, but left it more like a chowder. I added about 2T flour with the cream. It was delicious! Jolanta

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    • on November 11, 2009

      My family truly enjoyed this easy soup. I added a chopped apple and orange bell pepper in the saute mixture. This added a nice sweetness to the soup. After plating I put a dollup of pesto in the center which gave a nice bright fresh flavor to the meatiness of the mushrooms. Plus it looked pretty. Dipped crunchy bread into the soup which was so yummy! I think next time I will add some chopped turkey sausage at the end for an additional surprise flavor.

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    • on December 25, 2008

      This is a great soup. I didn't use the dairy because I wanted to freeze it, which it does beautifully. You just have to be patient with sweating the mushrooms. I also changed the type of mushroom from button to cremini. It gives the soup an earthier flavour. This soup is very popular with my family.

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    Nutritional Facts for Northwest Mushroom Soup

    Serving Size: 1 (529 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 282.6
     
    Calories from Fat 117
    41%
    Total Fat 13.0 g
    20%
    Saturated Fat 5.7 g
    28%
    Cholesterol 34.3 mg
    11%
    Sodium 380.9 mg
    15%
    Total Carbohydrate 24.9 g
    8%
    Dietary Fiber 3.1 g
    12%
    Sugars 8.2 g
    32%
    Protein 12.3 g
    24%

    The following items or measurements are not included:

    oyster mushrooms

    shiitake mushrooms

    fresh herbs

    Detailed Nutrition Values About Nutrition Info
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