Mushrooms Soups


  • 1 finely chopped medium onion
  • 1.1 pounds of sliced fresh mushrooms (save 0.44 pounds)
  • 4 cups of defatted chicken broth
  • 1/2 lemon juice
  • Salt, pepper and finely chopped parsley to garnish

Servings: 4 servings (4.2 ounces per serving)


Place the onion in a nonstick skillet, without oil, and when they are crystalline add the mushrooms. Season with salt and pepper and add half of the broth. When the mushrooms are cooked, remove them, add the lemon juice and process in a blender. Next, pour the mixture back into the pot, add the rest of the broth and wait until it reaches the boiling point. Place the rest of the mushrooms and cook for 5 min. Finally, rectify the salt, pepper and decorate with the chopped parsley.

Nutritional Summary

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