Chunky Mushroom Soup

1. In a medium saucepan, ,melt butter; add oil.

2. Sauté onions, garlic and carrots, stirring occasionally, for 5 minutes or until softened.

3. Stir in mushrooms,sauté a few minutes.

4. Add chicken both, bay leaf, thyme, salt and pepper.

5. Bring to aboil.

6. Reduce heat and simmer for 30 minutes.

7. Discard bay leaf.

8. Stir in cornstarch mixture.

9. Using a hand blender process mixture; don’t over purée leaving in some chunks.

10. At this point you can refrigerate the soup and finish it off the next day.

11. Just before serving, reheat soup until very hot.

12. Stir in sherry and cream; simmer for 2 minutes.

---------------------------------------------------------------------------

Nutrient	Quantity
Total fats	97.9399 g
Protein	43.3598 g
Carbohydrates	90.2864 g
Energy	1375.1072 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.4353 g
Water	1445.8454 g
Aspartic acid	1.3474 g
Calcium, Ca	271.0717 mg
Lutein + zeaxanthin	349.6505 g
Fiber, total dietary	12.0855 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	10619.8865 g
Niacin	23.3532 mg
Vitamin A, RAE	1082.8072 g
Arginine	1.8293 g
Riboflavin	1.2999 mg
Tocopherol, beta	0.0425 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Fatty acids, total saturated 20:1	0.1521 g
Glutamic acid	3.1255 g
Sodium, Na	1839.9672 mg
Fatty acids, total saturated 16:1 undifferentiated	1.453 g
Total lipid (fat)	97.9399 g
Manganese, Mn	2.5732 mg
Fructose	2.7693 g
Proline	0.5269 g
Fatty acids, total saturated 16:0	10.9968 g
Fatty acids, total saturated 8:0	2.9168 g
Sucrose	6.1793 g
Choline, total	132.9727 mg
Sugars, total	31.8749 g
Serine	0.6325 g
Fatty acids, total saturated 10:0	2.3176 g
Fatty acids, total saturated 18:0	3.9713 g
Vitamin B-6	1.2789 mg
Selenium, Se	28.2829 g
Ash	12.383 g
Fatty acids, total saturated 18:1 undifferentiated	32.231 g
Pantothenic acid	1.113 mg
Phenylalanine	0.636 g
Copper, Cu	1.737 mg
Betaine	0.7502 mg
Thiamin	1.0118 mg
Retinol	12 g
Methionine	0.2922 g
Iron, Fe	7.1203 mg
Carbohydrate, by difference	90.2864 g
Phosphorus, P	798.0592 mg
Folate, total	172.1777 g
Tocopherol, gamma	0.2618 mg
Lycopene	1.395 g
Alanine	0.6914 g
Cholesterol	36 mg
Valine	0.7066 g
Fatty acids, total polyunsaturated 20:3 undifferentiated	0.0009 g
Fatty acids, total saturated 18:2 undifferentiated	11.9214 g
Glycine	0.6873 g
Carotene, alpha	4450.629 g
Glucose (dextrose)	3.9086 g
Fatty acids, total saturated 14:0	7.4287 g
Zinc, Zn	4.8884 mg
Isoleucine	0.5377 g
Fatty acids, total saturated 12:0	18.4627 g
Fatty acids, total polyunsaturated	12.3641 g
Fatty acids, total saturated 14:1	0.0001 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.9289 g
Tocotrienol, alpha	0.0817 mg
Vitamin A, IU	21465.6692 IU
Folate, DFE	172.1777 g
Tryptophan	0.21 g
Vitamin C, total ascorbic acid	27.6644 mg
Phytosterols	84.199 mg
Galactose	0.0009 g
Fatty acids, total polyunsaturated 18:1 c	0.0037 g
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.2365 g
Starch	1.8304 g
Tyrosine	0.4436 g
Vitamin K (phylloquinone)	37.2333 g
Fatty acids, total saturated	46.6304 g
Histidine	0.3383 g
Fatty acids, total monounsaturated	33.9359 g
Threonine	0.6698 g
Folate, food	172.1777 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Cryptoxanthin, beta	0.1438 g
Vitamin E (alpha-tocopherol)	5.1221 mg
Magnesium, Mg	145.2594 mg
Lysine	0.5735 g
Potassium, K	2451.8877 mg
Cystine	0.3119 g
Fluoride, F	6.0526 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Salt	0.25 teaspoon	0	0	0
Butter	2 tablespoons	171	7.857	14.4
Cream	0.5 cup	396	7.98	41.616
Olive oil	2 tablespoons	238.68	0	27
Carrot	1	52.48	12.2624	0.3072
Onion	1	64	14.944	0.16
Bay leaf	1	0	0	0
Mushroom	4 cups	0	0	0
Cornstarch	1 teaspoon	10.16	2.4339	0.0013
Water	1 tablespoon	0	0	0
Pepper	0.25 teaspoon	1.4432	0.3677	0.0187
Garlic Clove	2	8.94	1.9836	0.03
thyme	0.5 teaspoon	0.404	0.0978	0.0067
chicken stock	5 cups	432	42.36	14.4
sherry wine	0.25 cup	0	0	0