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Baked Tomato Mushroom Soup

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)40.9881
Energy (kCal)1218.091
Carbohydrates (g)159.1089
Total fats (g)57.636
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat a heavy soup pot over medium heat. | 2. Sauté onions and garlic until onions are just beginning to brown. | 3. Add mushrooms and continue cooking until the mushrooms are soft. | 4. Add beef stock and water and bring to a boil, then reduce heat to simmer. | 5. Add chopped tomatoes, thyme, salt and pepper, and simmer to allow flavours to develop. | 6. Ladle into oven-proof soup bowls, top with bread croutons and cheese. | 7. Bake until the cheese is melted. | 8. Serve at once. | 9. ***Recipecan easily be halved, and leftovers freeze extremely well. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    butter 1/4 lb unsalted 646.3815 29.6995 20.1966 54.4321
    onion 5 chopped 320.0 74.72 8.8 0.8
    garlic 1/4 cup minced 50.66 11.2404 2.1624 0.17
    mushroom 1 sliced - - - -
    beef broth 32 fluid low sodium - - - -
    water 32 fluid - - - -
    tomato 5 chopped 201.0495 43.449 9.8291 2.2339
    thyme leaf 1/4 cup chopped - - - -
    salt - - - -
    pepper - - - -

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



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