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Nutrition Facts
Serving Size 369 g
(Approx. 4 Servings)
Amount Per Serving
Calories 300 Calories From Fat 180
% Daily Value*
Total Fat 20 g 31%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 20 mg 7%
Sodium 1970 mg 82%
Total Carbohydrate 24 g 8%
Dietary Fiber 2 g 8%
Sugars 2 g
Protein 6 g
Vitamin A 4% Iron 4%
Vitamin C 4% Calcium 10%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Garlic and Truffle Cream of Mushroom Soup
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
4  People


Recipe makes 4 Servings

2 Tsp olive oil
1/4 cup(s) shallots, finely chopped
2 Tsp fresh garlic, finely minced
1 cup(s) baby bella mushrooms (also called crimini), finely diced
1 cup(s) chicken broth
1 cup(s) half and half
26 Oz H-E-B Select Ingredients Cream of Mushroom Soup
4 Tsp Sabatino Truffle Zest
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Add olive oil, shallots, garlic and mushrooms to a soup pot over medium heat. Stir and cook until mushrooms start to soften and brown, or about 5 to 6 minutes.
Add chicken broth, half and half, mushroom soup and truffle zest to pot. Stir to combine and bring to a simmer. Serve warm.
Chef's Note: Garnish with fresh parsley and Parmesan cheese if desired.


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