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Mushroom-Tomato Bisque Recipe
Dec 17, 2010 @ 4:00 PM
Posted by
Daily Value: 21%
Servings: 2
Gluten-Free, Wheat-Free
Posted by
Nutrition
Cal/Serving: 426Daily Value: 21%
Servings: 2
Gluten-Free, Wheat-Free
| Fat | 33g | 51% |
| Saturated | 20g | 98% |
| Trans | 0g | 0% |
| Carbs | 26g | 9% |
| Fiber | 4g | 18% |
| Sugars | 11g | 0% |
| Protein | 10g | 21% |
| Cholesterol | 103mg | 34% |
| Sodium | 357mg | 15% |
| Calcium | 144mg | 14% |
| Magnesium | 57mg | 14% |
| Potassium | 975mg | 28% |
| Iron | 3mg | 18% |
| Zinc | 1mg | 10% |
| Vitamin A | 1691IU | 34% |
| Vitamin C | 24mg | 41% |
| Thiamin (B1) | 0mg | 13% |
| Riboflavin (B2) | 1mg | 30% |
| Niacin (B3) | 7mg | 37% |
| Vitamin B6 | 1mg | 32% |
| Folic Acid (B9) | 62µg | 15% |
| Vitamin B12 | 0µg | 2% |
| Vitamin D | 1µg | 0% |
| Vitamin E | 3mg | 13% |
| Vitamin K | 27µg | 34% |
| Fatty acids, total monounsaturated | 10g | 0% |
| Fatty acids, total polyunsaturated | 2g | 0% |
Have a question about the nutrition data? Let us know.
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Popular Recipes
Better Homes and Gardens
A silky-smooth and tasty soup that's perfect for cold winter evenings. This recipe can also be used as a side dish to accompany a roast or another main course.
Adapted from "Better Homes and Gardens New Cookbook."
INGREDIENTS
- 4 ounces fresh shiitake mushrooms or
- other mushrooms
- ½ cup sliced leeks or chopped onion
- ½ cup sliced celery (1 stalk)
- 2 cloves garlic, minced
- 2 tablespoons butter or margarine
- One 14.5-ounce can diced tomatoes, undrained
- One 14-ounce can chicken broth
- ½ cup whipping cream
- 1/2 teaspoon dried dillweed
DIRECTIONS
If using shiitake mushrooms, remove stems from mushrooms (see photo to the right), then slice
mushrooms and set aside.
In a large saucepan cook leeks, celery, and garlic in hot butter until tender. Add mushrooms; cook and stir for 5 minutes or until mushrooms are tender. Stir in undrained diced tomatoes, broth, whipping cream, dillweed, and ₁⁄₈ teaspoon black pepper. Bring to boiling; reduce heat. Simmer, covered, for 30 minutes. Cool mixture slightly.
Using a handheld immersion blender, blend soup mixture until nearly smooth and heat through. (Or let soup cool slightly. Transfer mixture, half at a time, to a blender or food processor. Cover and blend or process until smooth. Return soup to saucepan; heat through.)
Recipe Details
Prep Time: 20 minutes
Cook Time: 30 minutes
PER 1 CUP: 193 cal., 13 g total fat (8 g sat. fat, 0 g trans fat),
47 mg chol., 605 mg sodium, 17 g carbo., 2 g fiber, 3 g pro.
