Cream of Mushroom Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 322 cal. | (15 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 25 g | (22 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.7 g | (19 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.4 μg | (17 %) | ||
| Vitamin E | 1.5 mg | (13 %) | ||
| Vitamin K | 33.3 μg | (56 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 3.1 mg | (52 %) | ||
| Biotin | 19.4 μg | (43 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 721 mg | (18 %) | ||
| Calcium | 70 mg | (7 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 17 μg | (9 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 1 onion
- 1 garlic clove
- 200 grams starchy potatoes
- 250 grams fresh Porcini mushroom
- 200 grams button Mushroom
- 2 Tbsps butter
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch Dried-porcini powder
- olive oil
- 2 Tbsps freshly chopped parsley
- 4 Tbsps whipped Whipped cream
- 1 Tbsp parsley (for garnish)
Preparation steps
Peel onion and garlic and chop finely. Scrub, peel and dice potatoes.
Trim mushrooms, cut 4 porcini mushrooms and 2 button mushrooms in narrow slices and chop the rest.
In a saucepan melt the butter and sauté onion and garlic until transluscent. Add potatoes, chopped mushrooms, rosemary and thyme and sauté briefly. Pour in white wine and broth and simmer for about 20 minutes over medium heat.
Puree everything in the saucepan. Stir in cream, bring to a boil again and season with salt, pepper and porcini powder.
Sauté mushroom slices in a hot pan with 2 tablespoons oil around until golden brown, remove and drain on an absorbent paper towel.
Season the soup again to desired taste and stir in the chopped parsley.
To serve, pour the soup into bowls and garnish each with a dollop of whipped cream, a few mushroom slices and parsley leaves. Serve immediately.
