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Add a photoRaciónes: 4
Ingredientes
- 1 lb Fresh Mushrooms, Finely Minced
- 1 lrg Carrot, Julienned
- 1 x Potato, Diced
- 2 lrg Onion, Finely Sliced
- 8 Tbsp. Extra virgin olive oil
- 6 c. Water, More If Needed
- 1 x Bouillon Cube Salt And Paprika, To Taste
- 1 c. Lowfat sour cream Minced Chives, For Garnish
Direcciones
- 1. Prepare the vegetables. Place the oil in a soup pot. Saute/fry the mushroom, carrot, potato, and onions for 3 to 4 min, stirring occasionally.
- 2. Add in the water and bouillon cube and cook slowly, covered, over medium heat for 30 to 40 min. Add in the salt, paprika and the lowfat sour cream. Stir and mix well and simmer for 10 min. Serve the soup warm, sprinkling some finely minced chives on top as garnish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 733g | |
| Recipe makes 4 servings | |
| Calories 442 | |
| Calories from Fat 344 | 78% |
| Total Fat 38.99g | 49% |
| Saturated Fat 10.5g | 42% |
| Trans Fat 0.0g | |
| Cholesterol 30mg | 10% |
| Sodium 278mg | 12% |
| Potassium 781mg | 22% |
| Total Carbs 20.1g | 5% |
| Dietary Fiber 3.6g | 12% |
| Sugars 7.76g | 5% |
| Protein 6.97g | 11% |
