Cream of Mushroom Soup with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 403 cal. | (19 %) | ||
| Protein | 7.78 g | (8 %) | ||
| Fat | 29.91 g | (26 %) | ||
| Carbohydrates | 23.89 g | (16 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.62 g | (9 %) |
| Vitamin A | 129.11 mg | (16,139 %) | ||
| Vitamin D | 0.15 μg | (1 %) | ||
| Vitamin E | 1.99 mg | (17 %) | ||
| Vitamin B₁ | 0.11 mg | (11 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.71 mg | (14 %) | ||
| Vitamin B₆ | 0.16 mg | (11 %) | ||
| Folate | 22.55 μg | (8 %) | ||
| Pantothenic acid | 0.23 mg | (4 %) | ||
| Biotin | 2.52 μg | (6 %) | ||
| Vitamin B₁₂ | 0.06 μg | (2 %) | ||
| Vitamin C | 12.59 mg | (13 %) | ||
| Potassium | 334.06 mg | (8 %) | ||
| Calcium | 81.69 mg | (8 %) | ||
| Magnesium | 27.24 mg | (9 %) | ||
| Iron | 1.34 mg | (9 %) | ||
| Iodine | 4.81 μg | (2 %) | ||
| Zinc | 0.53 mg | (7 %) | ||
| Saturated fatty acids | 13.25 g | |||
| Cholesterol | 57.75 mg |
Ingredients
- Ingredients
- 400 grams button Mushroom
- 150 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 3 Tbsps vegetable oil (for frying)
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 100 milliliters dry white wine
- 600 milliliters Chicken broth (or vegetable broth)
- 100 milliliters Whipped cream
- 2 slices Toast
- 1 Tbsp freshly chopped parsley
- 50 grams Crème fraiche
- salt
- white peppers
Preparation steps
Trim mushrooms and cut into slices. Peel potatoes and grate finely. Peel onion and garlic and chop finely. Heat 1-2 tablespoons oil in a nonstick saucepan and briefly fry mushrooms. Remove mushrooms from the saucepan.
Melt 1 tablespoon butter in the saucepan, sauté onion and garlic until soft. Sprinkle with the flour and deglaze with wine. Bring to a boil and add broth. Add 3/4 of mushrooms back to the saucepan. Add potatoes and simmer for about 15 minutes. Puree with an immersion blender and strain through a sieve. Add cream and let simmer a little or add broth as needed to reach desired consistency.
Remove crusts from bread and dice. Toast bread cubes in a pan with remaining butter until crispy. Add parsley to the pan, mix and remove from the pan.
Add crème fraîche and remaining mushrooms to the saucepan, stir and season with salt and pepper. Serve soup in deep soup plates sprinkled with croutons.
