Soup, Cream Of Mushroomdairy, veg- mushroom 4 cup chicken stock; (or canned with water) 2 1/2 cup cauliflower; chopped 2 tsp celery; chopped 2 tsp onion; chopped 2 cup mushrooms; sliced 2 tbs butter; for saute 1 clove garlic; (optional) Put stock, cauliflower, celery, and onion in a pot and simmer for 15-20 minutes to soften, then puree with a hand mixer. Saute the sliced mushrooms in a bit of butter or broth. Add a clove or two of garlic (as per your personal preference). Add a few of the sauteed mushrooms to the puree and puree them also. Then add in all the rest of the mushrooms and garlic to the pot, and serve. Per serving: 3 Calories (kcal); trace Total Fat; (4% calories from fat); trace Protein; 1g Carbohydrate; 0mg Cholesterol; 5mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates NYC Nutrition Analysis (entire recipe): water=1605 g; calories=531.5; protein=36.72 g; total fat=29.52 g; carbohydrate=37.91 g; dietary fiber=9.36 g; ash=16.91 g; calcium=194.2 mg; phosphorus=980.4 mg; iron=5.14 mg; sodium=3396 mg; potassium=3747 mg; magnesium=92.22 mg; zinc=6.95 mg; copper=2.98 mg; manganese=2.11 mg; vitamin A=921.9 IU; vitamin E=1.26 mg ATE; thiamin=0.64 mg; riboflavin=2.77 mg; niacin=32.53 mg; pantothenic acid=8.99 mg; vitamin B6=1.22 mg; folate=231.6 ug; vitamin B12=1.47 ug; vitamin C=117.7 mg; saturated fat=16.01 g; monounsaturated fat=9 g; polyunsaturated fat=2.37 g; cholesterol=62.11 mg; total sugars=8.14 g; selenium=125.3 ug; refuse=9.75%; %cal as carb:prot:fat=27:26:47; WW Pts=11.22; (complete analysis) |
