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Ingredientes
- 1/2 c. butter, (1 cube)
- 4 c. fresh mushrooms, sliced
- 1/2 c. onions, minced
- 1 stalk celery, chopped
- 2 c. thinly sliced raw potatoes
- 6 c. water
- 1 c. lowfat sour cream
- 1/2 c. green onion tops, chopped
- 1/4 c. parsley, chopped
- Â Â minced fresh dill for garnish
Direcciones
- Heat butter in large saucepan over medium heat Add in mushrooms and cook for 3 min. Add in onions and celery and cook, stirring, till liquid evaporates.
- Add in potatoes and water, bring to boiling, reduce heat and simmer covered for 20 min. Remove from heat, allow to rest 5 min. Stir in lowfat sour cream, chopped green onion and parsley. Pour into soup bowls. Garnish with minced dill. Don't boil after lowfat sour cream has been added, or possibly soup will curdle.
- Makes 11 c..
- This soup was served at a Sternwheeler fund raising event and was raved about.
- (I believe this soup was also served at author's restaurant, The Columbia River Kitchen, in North Central Washinton.)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 486g | |
| Recipe makes 5 servings | |
| Calories 308 | |
| Calories from Fat 244 | 79% |
| Total Fat 27.77g | 35% |
| Saturated Fat 17.01g | 68% |
| Trans Fat 0.0g | |
| Cholesterol 73mg | 24% |
| Sodium 193mg | 8% |
| Potassium 513mg | 15% |
| Total Carbs 13.26g | 4% |
| Dietary Fiber 2.3g | 8% |
| Sugars 3.84g | 3% |
| Protein 4.2g | 7% |
