Creamy Mushroom Soup-Crystal Harmony

1. In a heavy large saucepan, heat oil over medium high heat.

2. Add the shallots and garlic to the oil and saute' until golden, about 3 minutes.

3. Add all of the mushrooms and continue sauteing until mushrooms have wilted and liquid has evaporated, about 7 minutes.

4. Sprinkle with flour and stir 2 minutes.

5. Gradually, stir in the chicken broth.

6. Reduce heat and stir frequently, about 20 minutes.

7. Stir in the cream.

8. Simmer until thickened, about 5 minutes.

9. Season to taste with nutmeg, salt and pepper.

10. Stir in parsley.

11. Serve.

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Nutrient	Quantity
Total fats	64.8226 g
Protein	25.6402 g
Carbohydrates	52.3828 g
Energy	874.9217 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.5483 g
Water	1062.6293 g
Aspartic acid	0.7494 g
Calcium, Ca	276.4383 mg
Lutein + zeaxanthin	847.91 g
Fiber, total dietary	6.215 g
Fatty acids, total saturated 22:0	0.0348 g
Carotene, beta	835.2 g
Niacin	7.195 mg
Vitamin A, RAE	406.45 g
Arginine	0.5426 g
Riboflavin	0.3675 mg
Tocopherol, beta	0.0297 mg
Fatty acids, total saturated 20:1	0.084 g
Glutamic acid	1.6744 g
Sodium, Na	2029.6267 mg
Fatty acids, total saturated 16:1 undifferentiated	1.5572 g
Total lipid (fat)	64.8226 g
Manganese, Mn	1.3505 mg
Proline	0.6089 g
Fatty acids, total saturated 16:0	13.7917 g
Fatty acids, total saturated 8:0	0.3708 g
Choline, total	87.2352 mg
Sugars, total	18.2032 g
Serine	0.4154 g
Fatty acids, total saturated 10:0	0.7549 g
Fatty acids, total saturated 18:0	4.5937 g
Fatty acids, total saturated 20:4 undifferentiated	0.0147 g
Vitamin B-6	0.8437 mg
Selenium, Se	11.1292 g
Ash	10.1885 g
Vitamin D	27.6 IU
Fatty acids, total saturated 18:1 undifferentiated	28.6051 g
Pantothenic acid	1.1332 mg
Phenylalanine	0.3509 g
Copper, Cu	0.5799 mg
Betaine	0.027 mg
Thiamin	0.2278 mg
Retinol	337.3 g
Methionine	0.1473 g
Iron, Fe	5.789 mg
Carbohydrate, by difference	52.3828 g
Phosphorus, P	408.635 mg
Folate, total	112.42 g
Tocopherol, gamma	0.3036 mg
Fatty acids, total saturated 4:0	1.2996 g
Fatty acids, total saturated 20:5 n-3 (EPA)	0.0065 g
Alanine	0.3735 g
Cholesterol	147.3667 mg
Valine	0.462 g
Fatty acids, total saturated 18:2 undifferentiated	3.5387 g
Glycine	0.34 g
Fatty acids, total saturated 14:0	3.9514 g
Zinc, Zn	2.2834 mg
Isoleucine	0.4057 g
Fatty acids, total saturated 12:0	0.4392 g
Fatty acids, total polyunsaturated	4.121 g
Fatty acids, total polyunsaturated 17:1	0.0338 g
Leucine	0.6395 g
Vitamin A, IU	2514.4733 IU
Fatty acids, total saturated 22:5 n-3 (DPA)	0.0034 g
Folate, DFE	112.42 g
Tryptophan	0.1069 g
Vitamin C, total ascorbic acid	38.702 mg
Phytosterols	68.42 mg
Fatty acids, total saturated 20:0	0.1118 g
Fatty acids, total saturated 6:0	0.3624 g
Tyrosine	0.3204 g
Vitamin B-12	1.0273 g
Vitamin K (phylloquinone)	266.9043 g
Fatty acids, total saturated	27.0971 g
Histidine	0.185 g
Fatty acids, total monounsaturated	30.7906 g
Threonine	0.3436 g
Folate, food	112.42 g
Fatty acids, total polyunsaturated 17:0	0.0059 g
Vitamin D (D2 + D3)	0.72 g
Vitamin D3 (cholecalciferol)	0.72 g
Vitamin E (alpha-tocopherol)	5.3592 mg
Fatty acids, total saturated 22:6 n-3 (DHA)	0.0094 g
Magnesium, Mg	71.9792 mg
Lysine	0.4908 g
Potassium, K	1552.4067 mg
Cystine	0.0511 g
Fluoride, F	3.6 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	2 cloves	8.94	1.9836	0.03
Whipping cream	1 cup	350.4	3.552	37.092
Olive oil	2 tablespoons	238.68	0	27
Parsley	0.25 cup	5.4	0.9495	0.1185
Button Mushroom	1	25.2167	0	0.1417
Nutmeg	0	0	0	0
flour	2 tablespoons	72.285	15.8257	0.2804
shallot	1 cup	115.2	26.88	0.16
chicken broth	3.5 cups	0	0	0
wild mushroom	1 lb	25.2167	0	0.1417