Wild Mushroom and Buttermilk Soup

70 mins (prep 30, cooking 40)
11 ingredients
4 servings
I got this recipe 10 years ago from one of the old cooking BBS Fidonets. (remember those?!) It was posted by Eleanor Creighton. I hope she doesn't mind my re-posting it here. Use dried chantrelles, cepes, morels or a mixture.

Categories:  mushroom , <-4-hours , soups-&-stews , bisques~cream-soups , vegetable , diabetic , time-to-make ,
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Serving Size (522.41 g)
Servings 4
Amount per Serving
Calories 560.89 Calories from Fat 234.18
% Daily Value *
Total Fat 26.02g 160.11%
Saturated Fat 11.83g 236.54%
Trans Fat 0.48g %
Cholesterol 205.28mg 273.7%
Sodium 796.99mg 132.83%
Total Carbohydrate 17.64g 23.52%
Dietary Fiber 2.18 g 34.9%
Sugars 6.32 g %
Protein 64.59g 516.7%
Vitamin A 528.65IU% Vitamin C 4.27mg%
Calcium 91.43mg% Iron 3.88mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
shiitake mushroom, fresh ground black pepper