Be the first to write a review
Fresh garden peas combine with a hint of basil for a delightfully light spring soup. A unique mushroom drizzle adds extra depth to this beautiful creation. Sally Sibthorpe — Shelby Township, Michigan
This recipe is:
Nutritional Facts 3/4 cup soup with 2 tablespoons sauce equals 169 calories, 5 g fat (3 g saturated fat), 15 mg cholesterol, 612 mg sodium, 22 g carbohydrate, 7 g fiber, 10 g protein. Diabetic Exchanges: 1-1/2 starch, 1 fat.
Originally published as Pea Soup with Mushroom Cream Sauce in
April/May 2010, p35
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013