Bacon Mushroom Soup
Bacon Mushroom Soup - This is a popular, flavorful soup!
Nutritional values
(Percentage of daily recommendation)
| Calorie | 180 cal. | (9 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 11 g | (9 %) | ||
| Carbohydrates | 9 g | (6 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.9 g | (13 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.1 μg | (16 %) | ||
| Vitamin E | 1 mg | (8 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 80 μg | (27 %) | ||
| Pantothenic acid | 2.9 mg | (48 %) | ||
| Biotin | 22.1 μg | (49 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 808 mg | (20 %) | ||
| Calcium | 60 mg | (6 %) | ||
| Magnesium | 45 mg | (15 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 3.6 g | |||
| Uric acid | 117 mg | |||
| Cholesterol | 6 mg |
Ingredients
- Ingredients
- 4 starchy potatoes (200 grams)
- 1 onion
- 500 grams button Mushroom
- ½ stalk Leeks
- 1 tsp butter (15 grams)
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- 3 slices Bacon (30 grams)
- 4 stalks parsley
- 100 milliliters Soy creamer
- salt
- peppers
- Nutmeg
Preparation steps
Peel and rinse the potatoes. Peel the onion. Dice the potatoes and onion. Rinse and slice the mushrooms. Rinse the leek and cut into rings.
Melt the butter in a saucepan. Saute the onion over medium heat until soft. Add the potatoes and 400 grams (approximately 14 ounces) of mushrooms and saute for 3 minutes. Pour in the wine and broth. Simmer over medium heat for about 20 minutes.
Cut the bacon into thin strips and fry until crispy. Add the leeks and remaining mushrooms to the bacon and saute for 1-2 minutes. Remove from the heat. Rinse the parsley, shake dry and chop the leaves.
Pour the soy creamer into the mushroom and potato mixture. Bring up to a boil. Puree the soup and season with salt, pepper and nutmeg. Garnish the soup with the bacon and leek mixture. Serve sprinkled with parsley.
