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Fresh Mushroom Soup


10 min (for 6 serves)

5 min (for 6 serves)



Fresh mushroom soup is simple and traditional recipe that is low in calorie with flavors perfectly blended to make eating a pleasurable and rewarding experience. Mushrooms provide lean proteins as they have zero cholesterol, fats and very low carbohydrates.  Its is also rich in calcium, iron, potassium, copper and selenium.  This recipe can also be the best choice for vegetarians to obtain selenium.


13 g
  Butter, reduced fat
150 g
  Mushroom, thinly sliced
0.67 cup (170 g)
  Chicken Broth
1.00 egg (11 g)
80 g
  Evaporated milk, skimmed
0.08 teaspoon (1 g)
  Salt, iodised
0.08 teaspoon (0 g)
  Black pepper, ground


  1. Melt the butter in sauce-pan over moderate heat.  Reduce the heat to low, add the mushrooms, and cook for 5 minutes, stirring frequently.  Add the chicken broth, raise the heat to moderate, and bring to boil.
  2. Beat the egg yolks in a small bowl.  Remove the mushroom mixture from the heat.  Beat 1/2 cup of the hot broth into the yolks until the mixture is frothy.  Gradually pour this mixture back into the saucepan, stirring constantly to prevent the eggs from curdling.
  3. Return the saucepan to the stove over moderate heat, and add the evaporated milk, salt, and pepper.  Reheat, uncovered, stirring constantly, but do not let the soup boil.
Per Serve
444.0 kJ  (106.1 kcal)
7.8 g
Total Fat:
5.1 g
2.5 g
1.5 g
0.5 g
Total Carbs:
6.6 g
-Complex Carbs:
0.9 g
4.9 g
1.6 g
189.0 mL
0.0 g
72.7 mg
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