Chanterelle and Potato Soup with Thyme
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
133
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 133 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.3 g | (18 %) |
more nutritional values
| Vitamin A | 0.7 mg | (88 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 5.4 μg | (9 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 10.3 mg | (86 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 42 μg | (14 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19 μg | (42 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 696 mg | (17 %) | ||
| Calcium | 25 mg | (3 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 8.2 mg | (55 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 4.2 g | |||
| Uric acid | 35 mg | |||
| Cholesterol | 17 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 200 grams waxy potatoes
- 1 carrot
- 450 grams fresh Chanterelle
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- 2 bay leaves
- 50 milliliters dry white wine
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
1.
Peel and rinse potatoes and carrot, cut potatoes into thin slices and carrot into small cubes. Clean mushrooms and cut into smaller pieces, if needed.
2.
Peel onion and garlic and chop finely.
3.
Melt butter in a saucepan and saute onion and garlic until translucent. Add mushrooms, potatoes and carrot and saute briefly. Add herbs and bay leaf and saute briefly. Add wine and broth.
4.
Season with salt and pepper and simmer for about 15-20 minutes on medium heat.
5.
Season with nutmeg, pour soup into bowls and serve immediately.
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