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Ingredientes
- 1 c. mixed slivered carrots, celery & parsnips
- 3 c. pared potatoes, cubed
- Salt
- butter
- 1/2 pound fresh mushrooms, sliced
- 1/4 c. unsifted regular all-purpose flour
- 1 clove garlic, chopped
- 1 teaspoon dry marjoram leaves
Direcciones
- In large kettle combine mixed vegetables with potatoes, 2 1/2 tsp. salt and 2 qts boiling water; cover and simmer about 30 min. In skillet heat 1 Tbsp. butter; in it saute/fry mushrooms 5 min. Sprinkle with 1/2 tsp. salt and 1/8 tsp. pepper. Add in mushrooms to soup and let simmer. Meanwhile, in skillet heat 3 Tbsp. butter, stir in flour till smooth. Continue stirring till mix is light brown. Remove from heat and carefully stir in 1 c. cool water. Pour this mix through a strainer, into soup; add in garlic and marjoram. Simmer, stirring occasionally till vegetables are tender and soup is thickened, about 45 min. Serves 6 to 8.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 321 | |
| Calories from Fat 205 | 64% |
| Total Fat 23.34g | 29% |
| Saturated Fat 14.59g | 58% |
| Trans Fat 0.0g | |
| Cholesterol 61mg | 20% |
| Sodium 191mg | 8% |
| Potassium 641mg | 18% |
| Total Carbs 25.56g | 7% |
| Dietary Fiber 3.5g | 12% |
| Sugars 2.97g | 2% |
| Protein 4.78g | 8% |
