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Italian Mushroom Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)56.7216
Energy (kCal)1640.16
Carbohydrates (g)147.8808
Total fats (g)98.4216
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Melt butter in medium saucepan over medium-low heat. | 2. Add mushrooms and onion and cook until onion is translucent, stirring occasionally,about 10 minutes. | 3. Stir in tomato paste; add stock and vermouth and simmer 10 minutes to blend flavors. | 4. Degrease soup, if necessary. | 5. Season with salt and pepper. | 6. Serve immediately, passing Parmesan separately. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/2 cup unsalted 684.0 31.428 21.372 57.6
    mushroom 1 sliced - - - -
    onion 1 minced 60.0 14.01 1.65 0.15
    tomato paste 3 tablespoons 39.36 9.0768 2.0736 0.2256
    beef stock 5 cups 856.8 93.366 31.625999999999998 40.446
    vermouth 1/2 cup sweet - - - -
    salt black pepper ground - - - -
    parmesan cheese grated - - - -

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



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