Bean and Mushroom Soup with Dumplings
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
390
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 390 cal. | (19 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 27 g | (18 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 72.5 μg | (121 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 1 mg | (91 %) | ||
| Niacin | 12.8 mg | (107 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 121 μg | (40 %) | ||
| Pantothenic acid | 4.4 mg | (73 %) | ||
| Biotin | 41.1 μg | (91 %) | ||
| Vitamin B₁₂ | 0.7 μg | (23 %) | ||
| Vitamin C | 29 mg | (31 %) | ||
| Potassium | 1,119 mg | (28 %) | ||
| Calcium | 189 mg | (19 %) | ||
| Magnesium | 85 mg | (28 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 46 μg | (23 %) | ||
| Zinc | 2.6 mg | (33 %) | ||
| Saturated fatty acids | 9.2 g | |||
| Uric acid | 149 mg | |||
| Cholesterol | 134 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
2
- Ingredients
- 1 Whole wheat bun
- 100 milliliters milk (heated)
- 150 grams green Beans
- 300 grams mixed Mushrooms
- 2 shallots
- 1 Tbsp butter
- 400 milliliters Game stock (or chicken stock)
- ⅛ l white wine
- 1 egg
- 2 Tbsps breadcrumbs
- 1 Tbsp chopped parsley
- 1 Tbsp diced Bacon
- salt (and pepper)
- 2 sprigs fresh Tarragon
Preparation steps
1.
Cut bread into cubes and soak in hot milk. Rinse and trim beans and cut diagonally into slices. Clean and mince mushrooms. Peel and finely chop shallots. Melt butter in a saucepan. Sauté shallots and mushrooms with stock and wine. Add 1/8 liter (approximately 1/2 cup) of water, bring to a boil, add beans and simmer for 10 minutes. Add tarragon leaves.
2.
Meanwhile, squeeze bread well and mix with egg and breadcrumbs and parsley. Cook bacon in a non-stick pan, then add to the breadcrumb mixture and season with salt and pepper. With wet hands, form miture into small dumplings, add to simmering soup and cook through. Serve immediately.
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