Serves: 4
1. Slice enough mushrooms to measure 1 cup. Chop remaining mushrooms.
2. Melt butter in 3-quart saucepan over medium heat. Cook sliced and chopped mushrooms in butter about 10 minutes, stirring occasionally, until mushrooms are golden brown. Sprinkle with flour and salt. Cook, stirring constantly, until thickened.
3. Gradually stir in whipping cream and broth heat until hot. Stir in sherry. Sprinkle with pepper.
NUTRITION FACTS: 1 Serving (about 1 cup): Calories 350 (Calories from Fat 280) Fat 31g (Saturated 19g) Cholesterol 95mg Sodium 870mg Carbohydrate 12g (Dietary Fiber 1g) Protein 7g % DAILY VALUE: Vitamin A 22% Vitamin C 2% Calcium 6% Iron 10% DIET EXCHANGES: 3 Vegetable 6 Fat
Lighter Cream of Mushroom Soup: For 7 grams of fat and 145 calories per serving, decrease butter to 2 tablespoons and substitute 1 cup evaporated fat-free milk for the whipping cream.
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Cream of Mushroom Soup recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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