tablespoons fresh parsley, minced (if using dried, use half the amount)
sour cream (may use low fat or light if desired) (optional)
Serving Size: 1 (292) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 40 g49 %
Total Fat 4.5 g6 %
Saturated Fat 2.7 g13 %
Cholesterol 10.2 mg
Sodium 980.5 mg
Dietary Fiber 1.9 g7 %
Sugars 3.9 g15 %
Protein 4.2 g
In a dutch oven, melt 2 1/2 tbsp butter. Add mushrooms and saute until tender. Remove the mushrooms, and set aside.
Add the remaining butter (1 1/2 tbsp) and melt. Add onions, garlic, carrots and celery. Saute until tender. Stir in the flour until smooth. Once the flour has made a smooth paste, add the broth, tomatoes, tomato sauce, salt, pepper, and half of the mushrooms.
Simmer, covered, for 30 minutes. Add the parsley and the remaining mushrooms. Simmer for 5 minutes longer or until heated through.
Garnish each serving with a dollop of sour cream if desired.