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"I try to serve this rich savory soup at least once a month during our cold winters," writes Laurie Suhrke (at left with husband Paul), Plymouth, Wisconsin. "It's quick to make and has a wonderful fresh mushroom flavor."
This recipe is:
Quick
Nutritional Facts 1 serving (1 cup) equals 407 calories, 35 g fat (22 g saturated fat), 121 mg cholesterol, 1,053 mg sodium, 12 g carbohydrate, 1 g fiber, 7 g protein.
Originally published as Chive Mushroom Soup in Taste of Home December/January 2002, p11
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Reviewed on Jan. 08, 2008 by shna
I love this soup, but to make it a little more substantial, I gradually add mashed potato flakes at the end of the cooking process until the soup is as thick as I like it.
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