Sorrel and Mushroom Soup
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
274
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 274 cal. | (13 %) | ||
| Protein | 4.46 g | (5 %) | ||
| Fat | 22.64 g | (20 %) | ||
| Carbohydrates | 16.77 g | (11 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.51 g | (15 %) |
more nutritional values
| Vitamin A | 1,042.61 mg | (130,326 %) | ||
| Vitamin D | 0.56 μg | (3 %) | ||
| Vitamin E | 1.44 mg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.26 mg | (24 %) | ||
| Niacin | 2.93 mg | (24 %) | ||
| Vitamin B₆ | 0.21 mg | (15 %) | ||
| Folate | 50.15 μg | (17 %) | ||
| Pantothenic acid | 0.72 mg | (12 %) | ||
| Biotin | 1.23 μg | (3 %) | ||
| Vitamin B₁₂ | 0.11 μg | (4 %) | ||
| Vitamin C | 27.13 mg | (29 %) | ||
| Potassium | 477.42 mg | (12 %) | ||
| Calcium | 111.24 mg | (11 %) | ||
| Magnesium | 63.71 mg | (21 %) | ||
| Iron | 3.02 mg | (20 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.58 mg | (7 %) | ||
| Saturated fatty acids | 12.05 g | |||
| Cholesterol | 63.13 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 shallot
- 150 grams carrots
- 150 grams Leeks
- 1 stalk Celery
- 1 Tbsp vegetable oil
- 1 bay leaf
- 2 allspice
- 1 cloves
- 150 grams Oyster mushrooms
- 1 Tbsp butter
- salt
- freshly ground peppers
- 150 grams Sorrel leaf
- 200 grams Whipped cream
- Nutmeg (grated)
Preparation steps
1.
Peel and rinse the shallot, carrots, leeks and celery. Trim and finely chop everything.
Sauté the vegetables in a large saucepan with the oil. Add the spices and fill with about 750 ml of water (approximately 3 cups). Boil and simmer for about 30 minutes.
2.
Wipe the mushrooms, cut in half if necessary and fry in some butter. Season with salt and pepper.
3.
Rinse the sorrel leaves and remove any coarse stems.
4.
Remove the spices from the broth and add 2/3 of the sorrel. Boil briefly and purée together.
5.
Whip the cream until stiff and cut the remaining sorrel leaves into thin strips.
6.
Season to taste with salt, pepper and nutmeg and mix the whipped cream into the soup.
7.
Serve the soup with the oyster mushrooms and garnished with sorrel strips.
