Autumn Wild Soup
(Percentage of daily recommendation)
| Calorie | 369 cal. | (18 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 8.7 mg | (73 %) | ||
| Vitamin K | 67.3 μg | (112 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.3 mg | (94 %) | ||
| Vitamin B₆ | 0.7 mg | (50 %) | ||
| Folate | 78 μg | (26 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 14.7 μg | (33 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 1,146 mg | (29 %) | ||
| Calcium | 81 mg | (8 %) | ||
| Magnesium | 60 mg | (20 %) | ||
| Iron | 5.1 mg | (34 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5.6 mg | (70 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 234 mg | |||
| Cholesterol | 83 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 600 grams Saddle of venison
- 300 grams mixed Mushrooms (such as chanterelles and porcini mushrooms)
- 5 Tbsps vegetable oil
- 1 onion
- 1 carrot
- 200 grams Celery root
- 1 bay leaf
- 1 tsp Juniper berries
- 1 tsp peppercorns
- 100 milliliters Red wine
- 250 milliliters Game stock
- salt
- peppers
- 4 Tbsps Whipped cream
- 4 Tbsps chopped parsley
Preparation steps
Rinse the deer meat, pat dry and cut into strips. Rinse the mushrooms and cut into small cubes. Brown the meat in a pan in 2 tablespoons of hot oil briefly and take out again. Then cook the mushrooms in 2 tablespoons of hot oil, remove and set aside. Peel the onion, carrot and celery, dice and cook until brown in the remaining oil. Add the bay leaf, juniper and peppercorn and deglaze with the red wine and about 400 ml (approximately 1 2/3 cup) of water. Stirring occasionally let simmer for about 20 minutes.
Strain through a sieve into another pot and add a little water, depending on the consistency or let simmer. Add the mushrooms and the meat into the soup and leave on low heat for about 10 minutes until done. Season with salt and pepper.
Transfer to bowls and garnish with sour cream in small dollops. Before serving, sprinkle with parsley.