Christmas Mushroom Soup
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 1 hr 10 min.
Ready in
Calories:
209
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 209 cal. | (10 %) | ||
| Protein | 9.45 g | (10 %) | ||
| Fat | 8.95 g | (8 %) | ||
| Carbohydrates | 25.95 g | (17 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.02 g | (17 %) |
more nutritional values
| Vitamin A | 171.95 mg | (21,494 %) | ||
| Vitamin D | 0.09 μg | (0 %) | ||
| Vitamin E | 0.63 mg | (5 %) | ||
| Vitamin B₁ | 0.05 mg | (5 %) | ||
| Vitamin B₂ | 0.05 mg | (5 %) | ||
| Niacin | 0.51 mg | (4 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 36.58 μg | (12 %) | ||
| Pantothenic acid | 0.15 mg | (3 %) | ||
| Biotin | 2.15 μg | (5 %) | ||
| Vitamin B₁₂ | 0.04 μg | (1 %) | ||
| Vitamin C | 17.57 mg | (18 %) | ||
| Potassium | 153.91 mg | (4 %) | ||
| Calcium | 93.51 mg | (9 %) | ||
| Magnesium | 18.29 mg | (6 %) | ||
| Iron | 2.38 mg | (16 %) | ||
| Iodine | 3.15 μg | (2 %) | ||
| Zinc | 0.17 mg | (2 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Cholesterol | 29.28 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 700 grams fresh Wild mushroom (such as button mushrooms, chestnuts, Rotkappen, chanterelles)
- 2 stalks Leeks
- 1 onion
- 1 Tbsp butter
- 1 l Beef broth
- 1 sprig fresh thyme
- Celery
- salt
- freshly ground pepper
- 2 Tbsps Sour cream
- In addition (to taste)
- thinly sliced Porcini mushroom (deep-fried)
- 4 Tbsps Whipped cream
Preparation steps
1.
Clean the mushrooms (by wiping with a kitchen towel), and remove the stem ends. Slice the large mushrooms, and quarter the small mushrooms. Chop the green parts of the leeks, and slice the white parts. Peel and finely chop the onion. Melt the butter in a saucepan, and sauté the leeks and onion. Add the mushrooms, sauté briefly, and pour in the broth. Mix in the thyme and celery leaves, then season to taste with salt and pepper. Reduce the heat and simmer for 40 minutes. Remove the thyme, and puree the soup. Add the sour cream, and boil briefly.
2.
Divide the soup into bowls. Top with the fried mushrooms, garnish with 1 tablespoon of sour cream, and serve.
