Rich tasting, low calorie.
| 1/2 | cup onion, chopped |
| 1 | tablespoon olive oil |
| 1 | pound mushrooms, sliced |
| 3 | cups water |
| 1/4 | teaspoon thyme |
| 1 | tablespoon cornstarch |
| 1/4 | cup water, cold |
| 1/4 | teaspoon pepper |
| 1/4 | teaspoon salt |
- aute the onion in the olive oil for a minute
- Add the mushrooms and saute over high heat for a few minutes, until the onions and mushrooms begin to brown
- Add all the other ingredients except the cornstarch and cold water
- Bring to a boil, reduce to a slow simmer, cover and cook for 20 minutes.
- combine the cornstarch and cold water
- Stir into the soup and cook until thickened
Vegetables, Soup
| Nutrition Facts | ||||||
Serving Size 326.3g |
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Amount Per Serving |
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|
Calories 69 Calories from Fat
33 |
||||||
% Daily Value* |
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|
Total Fat
3.7g 6%
|
||||||
|
Saturated Fat
0.5g 2%
|
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|
Trans Fat
0.0g |
||||||
|
Cholesterol
0mg 0%
|
||||||
|
Sodium
155mg 6%
|
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|
Total Carbohydrates
7.0g 2%
|
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|
Dietary Fiber
1.6g 6%
|
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|
Sugars
2.7g |
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|
Protein
3.6g
|
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|
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* Based on a 2000 calorie diet
Nutritional details are an estimate and should only be used as a guide for approximation. |
Fat
Protein
Carbs
Alcohol
Other
Nutritional Analysis
| Nutrition Grade
96% confidence  |
Good points |
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