Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Shiitake | 1/2 cup (73g) | 34 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 large Spanish onion, peeled and diced
- 1 cup diced celery
- 1 tablespoon salted butter
- 3 cloves garlic
- 1 lb shiitake mushrooms
- 2 large portabello mushrooms
- 1/4 lb chantarelle mushrooms
- 2-3 large potatoes, peeled and quartered
- 6-8 cups chicken stock
- 4 ounces light cream
- kosher salt, to taste
- fresh ground black pepper
- 2 teaspoons fresh thyme
- 2 tablespoons sherry wine
- 2 teaspoons Worcestershire sauce
Directions
1. Melt butter in large stock pot and saute garlic, onions and celery for 5-8 minutes.
2. Slice all of the mushrooms together and set aside 1/2 cup for garnish.
3. Add the remaining mushrooms and potatoes to pot and continue to saute for an additional 5 minutes.
4. Add the stock; bring to a boil.
5. Simmer on medium-high heat until the potatoes are tender, approx 20 minute Remove from heat and add thyme.
6. Puree in blender, return to pot.
7. Add sherry, light cream, salt, pepper and worcestershire sauce, warm through.
8. Meanwhile, saute the reserved mushrooms in a little olive oil, and season them with salt and pepper.
9. Add the mushrooms to the soup and stir well.
Category:New England Recipes
Category:New England Soups