print
Print
bookmark_border
Copy URL
Flipboard
star
Rate
Pinterest

Chestnut and Mushroom Soup

0
Average: 0 (0 votes)
(0 votes)
Chestnut and Mushroom Soup
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
671
calories
Calories
0
Print

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie671 kcal(32 %)
Protein37.04 g(38 %)
Fat20.9 g(18 %)
Carbohydrates75.4 g(50 %)
Sugar added3.14 g(13 %)
Roughage20.1 g(67 %)
Vitamin A103.02 mg(12,878 %)
Vitamin D0.28 μg(1 %)
Vitamin E0.48 mg(4 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.67 mg(14 %)
Vitamin B₆0.21 mg(15 %)
Folate24.75 μg(8 %)
Pantothenic acid0.33 mg(6 %)
Biotin3.49 μg(8 %)
Vitamin B₁₂0.07 μg(2 %)
Vitamin C16.84 mg(18 %)
Potassium362.15 mg(9 %)
Calcium64.87 mg(6 %)
Magnesium23.94 mg(8 %)
Iron23.44 mg(156 %)
Iodine2.8 μg(1 %)
Zinc0.46 mg(6 %)
Saturated fatty acids6.22 g
Cholesterol23.18 mg
Author of this recipe:

Ingredients

for
4
Ingredients
3 cups
1 clove
1
½ cup
Chestnuts (canned)
1.333 cups
2 tablespoons
cup
2 ½ cups
¼ cup
1 sprig
0.333 cup
2 tablespoons
1 tablespoon
1 tablespoon

Preparation steps

1.
Peel and finely chop the onion and garlic. Finely dice the chestnuts. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, peel, deseed and finely chop the flesh. Heat the olive oil in a pan and saute the garlic and onion until translucent. Stir in 150 ml/2/3 cup red wine. Add the chestnuts, tomatoes, cream, vegetable broth and rosemary and simmer over a low heat for about 15 minutes.
2.
Finely dice the bacon and fry until crisp. Add the rest of the red wine with the balsamic vinegar, tomato puree and sugar and simmer for 5 minutes. Clean and finely chop the porcini, add to the pan and fry briefly.
3.
Season the soup with salt and pepper, ladle into plates and garnish with the mushroom mixture.
Tags