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    You are in: Home / Recipes / Wild Mushroom and Buttermilk Soup Recipe
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    Wild Mushroom and Buttermilk Soup

    Average Rating:

    2 Total Reviews

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    • on May 23, 2008

      Superb! What a delightful and full flavoured soup , and yet creamy too! I used cepes, chanterelles, trompettes de la mort and morels in this soup, as well as some field mushrooms. My broth was vegetable and had no added salt. I decided to garnish the soup with a floral herbal bouquet, and adorned it with lemon thyme flowers, loveage and thyme sprigs! Made for Photo Tag and submitted for May Flowers in the Photos Forum as well! Merci beaucoup encore Mike! FT:-)

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    • on August 26, 2007

      Excellent soup! I used chanterelles and morels and pured all of it and strained it and the result was a velvety, very flavorful soup. My only addition -- a garnish of fresh chives and a sprinkling of French salt.

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    Nutritional Facts for Wild Mushroom and Buttermilk Soup

    Serving Size: 1 (402 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.3
     
    Calories from Fat 123
    51%
    Total Fat 13.7 g
    21%
    Saturated Fat 8.0 g
    40%
    Cholesterol 32.3 mg
    10%
    Sodium 945.7 mg
    39%
    Total Carbohydrate 17.7 g
    5%
    Dietary Fiber 1.4 g
    5%
    Sugars 5.2 g
    21%
    Protein 9.9 g
    19%

    The following items or measurements are not included:

    dried wild mushrooms

    shiitake mushrooms

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