Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Vermouth | not in our table | 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
- 4 tbsp unsalted butter
- 4 tbsp olive oil
- 2 small onions; diced
- 2 lb mushrooms; sliced
- 1 tbsp quick-mixing flour; eg. Wondra
- salt and black pepper to taste
- 1 cup beef stock
- 2 cups half-and-half
- ½ cup dry vermouth
- 12 dash bitters
Directions
Melt butter with oil in large pot over medium heat.
Add onions and mushrooms.
Cook, stirring occasionally, until tender, 10 minutes.
Sprinkle flour, salt and pepper over onions and mushrooms; stir well.
Cook 1 minute.
Slowly add stock, stirring until smooth.
Add half-and-half, vermouth and bitters.
Reduce to low heat; simmer gently 10 minutes.
Adjust seasoning and serve hot.
Category:World Recipes
Category:Beef stock Recipes
Category:Dry vermouth Recipes
Category:Mushroom Soup Recipes
Category:Bitter liqueurs Recipes