Chanterelle Soup with Toasted Bread
Nutritional values
(Percentage of daily recommendation)
| Calorie | 1,585 cal. | (75 %) | ||
| Protein | 48 g | (49 %) | ||
| Fat | 33 g | (28 %) | ||
| Carbohydrates | 270 g | (180 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 21.3 g | (71 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 3.3 μg | (17 %) | ||
| Vitamin E | 3.5 mg | (29 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 22.5 mg | (188 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 157 μg | (52 %) | ||
| Pantothenic acid | 7 mg | (117 %) | ||
| Biotin | 35.7 μg | (79 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,481 mg | (37 %) | ||
| Calcium | 364 mg | (36 %) | ||
| Magnesium | 164 mg | (55 %) | ||
| Iron | 12.8 mg | (85 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 4.8 mg | (60 %) | ||
| Saturated fatty acids | 14.3 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 55 mg | |||
| Complete sugar | 10 g |
Ingredients
- 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)
Preparation steps
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.
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.
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.
