Amy's Organic Soup Semi-Condensed Cream of Mushroom Description
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Semi-Condensed Cream of Mushroom Soup
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0 g Trans Fat • No Added MSG • No Preservatives
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No GMOs - No Bioengineered Ingredients
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Kosher
Amy’s Kitchen was started when our daughter Amy was born in 1987. We are a family business deeply committed to producing convenient prepared foods that tastes homemade. Amy’s soups, like our popular vegetarian frozen dishes and bottled sauces, are made from the finest natural and organic ingredients prepared with the same care as you would use in your own home.
A creamy blend of organic mushrooms and vegetables that's delicious served as soup, on toast or as part of your favorite casserole.
Directions
Add ¼ can milk, stir, heat and serve.
Please do not overcook. Use full strength in cooking.
Free Of
Peanuts, fish, shellfish, eggs, GMO's, and bioengineered ingredients.
*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 (185 g)
Servings per Container: About 2
| Amount Per Serving | % Daily Value |
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| Calories | 150 | |
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| Calories from Fat | 80 | |
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| Total Fat | 9 g | 13% |
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| Saturated Fat | 2 g | 10% |
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| Trans Fat | 0 g | |
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| Cholesterol | 10 mg | 3% |
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| Sodium | 590 mg | 25% |
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| Total Carbohydrate | 13 g | 4% |
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| Dietary Fiber | 2 g | 8% |
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| Sugars | 3 g | |
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| Protein | 3 g | |
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| Vitamin A | | 2% |
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| Vitamin C | | 8% |
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| Calcium | | 2% |
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| Iron | | 6% |
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Other Ingredients: Filtered water, organic mushrooms, organic onions, organic wheat flour, organic high oleic safflower and/or sunflower oil, organic leeks, organic grade aa butter (cream, salt, annatto [color]), organic cream, spices, sea salt, organic garlic, organic black pepper . Contains wheat and milk.
Individuals with Food Allergies: This product is manufactured in a facility that produces foods containing soy, tree nuts and seeds.
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.
