Amy's Organic Soup Semi-Condensed Cream of Mushroom Description
A creamy blend of organic mushrooms and vegetables that’s delicious served as soup, spooned over toast or used in your favorite casserole. Soy free/corn free/tree nut free/kosher/semi-condensed
California-Inspired Soups
Our soups start as vegetables, not as broth. We begin by slowly sautéing tender organic vegetables with herbs, creating the base of each soup flavor. This modern, California-inspired method of making soups allows for the unique fresh flavors of each soup to come forward, rather than overwhelming the flavor with the taste of broth.
Directions
Cooking Directions
Shake before opening. Use full strength in cooking. Ovens may vary.
Microwave: Place soup in a microwave-safe bowl. Add ¼ can of milk. Cover. Cook for 2-2½ minutes. Let sit 1 minute. Stir. Serve.
Stovetop: Place soup in a saucepan and add ¼ can of milk. Heat soup, stirring occasionally.
Free Of
Soy, corn, tree nut.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 3/4 Cup (200 g)
Servings per Container: 2
| Amount Per Serving | % Daily Value |
|
| Calories | 150 | |
|
| Total Fat | 11 g | 14% |
|
| Saturated Fat | 2.5 g | 13% |
|
| Trans Fat | 0 g | |
|
| Cholesterol | 10 mg | 3% |
|
| Sodium | 690 mg | 30% |
|
| Total Carbohydrate | 11 g | 4% |
|
| Dietary Fiber | 1 g | 4% |
|
| Total Sugars | 2 g | |
|
| Incl. Added Sugars | 0 g | 0% |
|
| Protein | 2 g | |
|
| Vitamin D | 0 mcg | 0% |
|
| Calcium | 20 mg | 2% |
|
| Iron | 0.9 mg | 6% |
|
| Potassium | 90 mg | 2% |
|
Other Ingredients: Filtered water, organic mushrooms, organic onions, organic unbleached wheat flour, organic high oleic safflower and/or sunflower oil, organic leeks, organic butter (organic cream, salt), organic cream, organic spices, sea salt, organic garlic, organic black pepper.
Contains wheat and milk.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Mushroom and Asparagus Risotto
Looking for a dinner to impress? How about an Italian-favorite comfort food? This risotto is satisfying, rich, and each bite is bursting with a flavor that’ll leave everyone in creamy mushroom heaven. Whether you’re feeding a few close friends or your entire extended family, this recipe is sure to be enjoyed by all. Don’t be surprised when you’re asked to host again and again.
Ingredients
1 lb. baby bella mushrooms, thinly sliced
1 lb. white mushrooms, thinly sliced
2 shallots, diced
1 bunch asparagus, chopped into quarters
6 cups chicken broth
4 Tbsp. olive oil
1-1/2 cups Arborio rice
1/2 cup dry white wine
4 Tbsp. grass-fed butter
Sea salt, to taste
Ground black pepper, to taste
Directions
- In saucepan, heat 3 Tbsp. olive oil on medium-high heat, then add mushrooms and asparagus. Cook until soft, about 3-4 minutes. Remove from heat.
- In skillet on medium-high heat, add 1 Tbsp. olive oil. Add shallots and cook for 1 minute.
- Add rice, stir to coat with oil for about 2 minutes. When rice looks pale, pour in wine; stir until absorbed.
- Add 1/2 cup of broth and stir until absorbed. Continue to add 1/2 cup of broth at a time and cook until all liquid has been absorbed, about 20 minutes.
- Remove from heat; add mushrooms, asparagus and butter. Season with salt and pepper to taste.
