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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Scandinavian >> Swedish

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cut about 12 slices from some small mushrooms and save for the garnish. | 2. Finely chop the shallots, and saute them in a pat of butter without browning. Chop the rest of the mushrooms into pieces, add them to the onions and pour on the chicken bouillon. Simmer for about 10 minutes. | 3. Pour everything into a blender. After blending, pour the soup through a strainer and back into a saucepan. Add the cream, and cook for another few minutes. Salt and pepper to taste. | 4. Finely chop the parsley. Fry the saved mushroom slices quickly in a little butter in a hot frying pan. | 5. Pour the soup into warm bowls, place the mushroom slices on top and sprinkle with a little parsley. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
shallot	2			230.4	53.76	8.0	0.32
porcini mushroom	14	ounces		353.0333	0.0	78.54	1.9833
chicken bouillon	2 1/2	cups		640.8	43.224	39.984	33.312
heavy whipping cream	2	cups		816.0	6.5760000000000005	6.816	86.59200000000001
parsley	3	sprigs		1.08	0.1899	0.0891	0.0237
butter	2	ounces		323.19	14.8497	10.0983	27.215999999999998
salt				-	-	-	-
white pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.