Oyster Mushroom Soup
1 large clove Garlic, minced
3 Tbs Melted Butter
3 Tbs Olive Oil
1 medium Onion, diced
1 lb Oyster Mushrooms, sliced
3 cups Chicken Stock
2 Tbs Tomato Paste
2 jiggers White Port
3 large Egg Yolks
2 Tbs Parmesan Cheese, grated
1/2 cup Parsley, minced
Saute garlic and onion in butter and oil. Add mushrooms. Cover and cook on medium heat until mushrooms are tender.
Add chicken stock, tomato paste and wine. Salt and pepper to taste. Simmer 10 minutes.
Mix 3 beaten egg yolks, parmesan cheese and parsley. Simmer for 5 minutes.
Servings: 2
Nutrition Facts
Serving size: 1 serving
Percent daily values based on a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories 649.73
Calories From Fat (68%) 440.56
% Daily Value
Total Fat 49.80g 77%
Saturated Fat 17.45g 87%
Cholesterol 369.53mg 123%
Sodium 1434.73mg 60%
Potassium 1443.42mg 41%
Carbohydrates 25.60g 9%
Dietary Fiber 5.91g 24%
Net Carbohydrates 19.69g
Protein 21.44g 43%
Source: The Mushroom Council