Creamy Mushroom Soup and Parmesan Bread Twists
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An Italian in my Kitchen · by Rosemary Molloy★ 5.0 (4)

Creamy Mushroom Soup and Parmesan Bread Twists

NUTRITION · PER SERVING45M COOK
CAL 27%·PRO 26%
CARBS 42G31% OF CAL
5G FIBER2G ADDED7G INTRINSIC28G OTHER9G TOTAL SUGAR
FAT 36G60% OF CAL
17G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Creamy mushroom soup with vegetable broth and heavy cream, paired with crispy no-yeast Parmesan bread twists. A comforting, complete meal.

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Nutrition & ingredients

Ingredients

serves 3
  • 2¼ tablespoons butter (divided)
  • 2 cups chopped mushrooms (approximately 1/4 pound / 110 grams)
  • 1 pinch pinch of salt
  • 1½ cups water (or broth) (1¼ cups if you prefer a thicker soup)
  • ½ medium carrot chopped
  • ½ medium stalk celery chopped
  • ½ small onion chopped
  • 1 tablespoon all purpose flour
  • ½ cup milk (whole or 2%)*
  • ½ cup cream (whole/heavy or whipping cream)*
  • 3 sprigs fresh Italian parsley finely chopped
  • 1-2 dashes black pepper
  • ¼ teaspoon salt
  • 1 cup all purpose flour
  • ½ tablespoon granulated sugar
  • ¼ teaspoon baking soda
  • ⅓ cup butter milk*
  • 2 tablespoons olive oil
  • 3-4 tablespoons freshly grated Parmigiano
PREP
30M
SODIUM
642MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.