Chanterelle Soup with Toasted Bread

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Chanterelle Soup with Toasted Bread
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Health Score:
82 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
1585
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie1,585 cal.(75 %)
Protein48 g(49 %)
Fat33 g(28 %)
Carbohydrates270 g(180 %)
Sugar added0 g(0 %)
Roughage21.3 g(71 %)
Vitamin A0.5 mg(63 %)
Vitamin D3.3 μg(17 %)
Vitamin E3.5 mg(29 %)
Vitamin K5.9 μg(10 %)
Vitamin B₁0.5 mg(50 %)
Vitamin B₂0.7 mg(64 %)
Niacin22.5 mg(188 %)
Vitamin B₆0.3 mg(21 %)
Folate157 μg(52 %)
Pantothenic acid7 mg(117 %)
Biotin35.7 μg(79 %)
Vitamin B₁₂0.2 μg(7 %)
Vitamin C24 mg(25 %)
Potassium1,481 mg(37 %)
Calcium364 mg(36 %)
Magnesium164 mg(55 %)
Iron12.8 mg(85 %)
Iodine38 μg(19 %)
Zinc4.8 mg(60 %)
Saturated fatty acids14.3 g
Uric acid110 mg
Cholesterol55 mg
Complete sugar10 g

Ingredients

for
4
For the soup
800 milliliters Vegetable broth
500 grams fresh Chanterelle
3 medium cooked potatoes
2 shallots
3 garlic cloves
1 Tbsp olive oil
200 milliliters Whipped cream
sauce thickener (as needed)
salt
freshly ground peppers
¼ tsp Dried-porcini powder
In addition
4 white bread
1 Tbsp butter
1 tsp freshly chopped thyme
2 Tbsps olive oil (for drizzling)
How healthy are the main ingredients?
ChanterelleWhipped creamolive oilolive oilthymepotato

Preparation steps

1.

For the soup: bring broth to a boil. Clean 400 g (approximately 14 ounces) of mushrooms and chop coarsely. Peel potatoes and cut into small cubes. Peel 1 shallot and 2 garlic cloves and chop finely. Heat olive oil in a saucepan and saute shallot and garlic until translucent. Add potatoes, mushrooms and broth. Bring to a boil and simmer on medium heat for 10-15 minutes.

2.

Puree soup finely and add cream. Heat up and thicken with cornstarch. Season with salt, pepper and porcini powder. Toast bread slices in the toaster or oven. Cut diagonally. Clean remaining mushrooms and chop. Peel shallot and garlic and chop finely. Heat butter in a pan and saute shallot and garlic until translucent. 

3.

Add mushrooms and saute until until all mushroom liquid has evaporated. Season with salt, pepper and thyme. Spread mushrooms on bread slices. Pour soup into bowls, drizzle with oil and serve with bread slices.