Mushrooms Soup


  • 2 tbsp of water
  • 1 medium-chopped onion
  • 1.1 pounds of sliced fresh mushrooms, save as 0.22 pounds to decorate
  • 2 tbsp of ground biscuit
  • 5 cups of defatted chicken broth
  • 1/2 lemon juice
  • salt, pepper and minced parsley to garnish

Servings: 6 servings (4.2 ounces per serving)


In the water add the mushrooms and onion. Cook over medium heat for 10 minutes, until the mushrooms are almost completely dry, taking care that the onion does not burn or brown too much. Out of the fire add the cookies and mix very well. Add the broth and cook until it boils, stirring constantly. Boil for 1 minute and lower the heat, cover and cook for 20 more minutes. Add the lemon juice, salt and pepper. If it thickens a lot more, broth can be added. Serve decorating with reserved parsley and mushrooms.

Nutritional Summary

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