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By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

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Creamy Mushroom Soup ~ with a “Kick”

 
One serving costs about $1.58

$1.58 per serving

2 people like this recipe

2 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

8 fall,winter,gluten-free,gluten free soup
spoonacular Score:50%

Spoonacular Score: 50%

 

Creamy Mushroom Soup ~ with a “Kick” might be just the main course you are searching for. One serving contains 409 calories, 17g of protein, and 33g of fat. This recipe serves 8 and costs $1.58 per serving. 2 people have made this recipe and would make it again. It can be enjoyed any time, but it is especially good for Autumn. If you have vegeta bouillon - plus 6 of water, onion, cheddar cheese, and a few other ingredients on hand, you can make it. To use up the bacon you could follow this main course with the Mini Maple Bacon Upside Down Cakes as a dessert. It is a good option if you're following a gluten free diet. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 53%. This score is pretty good. Try Creamy Mushroom Soup, Creamy Mushroom Soup, and Creamy Mushroom Soup for similar recipes.

Ingredients

Servings:
0.25 lb
0.25 lb bacon
bacon
1 qt
1 qt button mushrooms
button mushrooms
some
some cilantro
cilantro
1 large clove
1 large clove garlic
garlic
0.5
0.5  lime (juice)
lime (juice)
1
1  long pepper
long pepper
3 cups
3 cups milk
milk
some
some olive oil
olive oil
1 cup
1 cup potato
potato
some
some shredded cheddar cheese
shredded cheddar cheese
0.5
0.5  sweet onion
sweet onion
1 cup
1 cup water
water
0.25 lb bacon
0.25 lb
bacon
1 qt button mushrooms
1 qt
button mushrooms
some cilantro
some
cilantro
1 large clove garlic
1 large clove
garlic
0.5  lime (juice)
0.5
lime (juice)
1  long pepper
1
long pepper
3 cups milk
3 cups
milk
some olive oil
some
olive oil
1 cup potato
1 cup
potato
some shredded cheddar cheese
some
shredded cheddar cheese
0.5  sweet onion
0.5
sweet onion
1 cup water
1 cup
water

Equipment

pot
pot
griddle
griddle
pot
pot
griddle
griddle


Instructions

  1. Heat a large saucepot with a drizzle of olive oil. Place the garlic, long hot pepper, onion and mushrooms in the pot to saut until the onion is clear.
  2. Prepare the bacon on a heated griddle and let the bacon get nice and crispy. When the bacon is done set it aside.
  3. Add the tablespoon of bouillon and the cups of water to the pot and simmer. Add the cup of potato buds, stir and continue to simmer on low. Add the cups of milk and simmer on low for a few more minutes.
  4. When the soup is ready to be served add the lime juice and stir. Top the soup with the bacon bits, cilantro and cheddar cheese.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.58
Ingredient
¼ pounds bacon
1 quart button mushrooms
some cilantro
1 large clove garlic
½ lime (juice)
1 long pepper
3 cups milk
some olive oil
1 cup potato
some shredded cheddar cheese
½ sweet onion
Price
$1.46
$5.26
$0.03
$0.07
$0.13
$0.08
$0.99
$1.33
$0.28
$2.57
$0.47
$12.67

Tips

Health Tips

  • Studies have shown people who drink full fat milk are thinner than those who drink low-fat or fat-free milk instead. Keep that in mind before you decide to swap. If you want to go dairy free, however, you can replace milk with unsweetened soy milk in most recipes.

  • Don't make the mistake of assuming turkey bacon is healthier than pork bacon. Read the labels and look for short ingredient lists (not too many artificial ingredients, preservatives, and other additives). If you're watching your sodium intake, pay attention to that too. It is also important to note that the American Institute for Cancer Research has stated the consumption of ANY processed meat could increase your risk of developing cancer. Although it is not yet clear what causes the increased cancer risk, it could be the preservatives or other chemicals commonly used during processing.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • To keep your eyes from stinging and watering while cutting onions, trying popping the onion in the freezer for 15 minutes before you plan to start cooking. Chilling the onion slows the release of the enzyme responsible for teary eyes.

  • Surprising tip: you will end up with better bacon if you add water to the skillet when cooking it on the stovetop. For large amounts of bacon, you can also prepare bacon in the oven.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • get more cooking tips

Green Tips

  • Did you know you can freeze shredded cheese? If you don't finish it up, don't throw it out!

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
408 Calories
16g Protein
33g Total Fat
14g Carbs
11% Health Score
Limit These
Calories
408
20%

Fat
33g
51%

  Saturated Fat
11g
74%

Carbohydrates
14g
5%

  Sugar
8g
9%

Cholesterol
50mg
17%

Sodium
331mg
14%

Get Enough Of These
Protein
16g
33%

Vitamin B2
0.77mg
45%

Phosphorus
369mg
37%

Calcium
338mg
34%

Selenium
21µg
31%

Copper
0.54mg
27%

Vitamin B3
5mg
26%

Vitamin B5
2mg
24%

Potassium
691mg
20%

Vitamin B6
0.31mg
16%

Vitamin E
2mg
15%

Zinc
2mg
15%

Vitamin B1
0.2mg
13%

Vitamin B12
0.78µg
13%

Manganese
0.24mg
12%

Vitamin D
1µg
11%

Iron
1mg
11%

Folate
39µg
10%

Magnesium
38mg
10%

Vitamin K
9µg
9%

Vitamin A
462IU
9%

Vitamin C
7mg
9%

Fiber
2g
8%

covered percent of daily need

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