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Cream of Mushroom Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)755.0333
Energy (kCal)37775.23
Carbohydrates (g)6763.3527
Total fats (g)841.0169
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Saute mushrooms in 1/2 the butter, the salt, and pepper (10 minutes). | 2. Cover and cook over low heat (add hot broth if necessary). | 3. In another skillet, melt the butter. | 4. Add the flour. | 5. Add slowly the cold milk and salt until the liquid is thick. | 6. Puree mushrooms and combine with Bechamel sauce. | 7. Add broth to make four portions. | 8. Boil a few minutes. | 9. Add cheese and parsley. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    mushroom 400 sliced - - - -
    butter 100 8550.0 392.85 267.15 720.0
    flour 50 28914.0 6330.27 470.05 112.18
    milk 1/2 74.42 5.8316 3.843 3.9894
    parmesan cheese 4 tablespoons grated 74.0 8.0 8.0 1.0
    parsley 1 teaspoon chopped 0.45 0.0791 0.0371 0.0099
    vegetable broth 1 162.36 26.322 5.9532 3.8376

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



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