Cream of Mushroom Soup with Fresh Goat Cheese
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Cream of Mushroom Soup with Fresh Goat Cheese - Creamy, spicy, delicious!
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
ready in 45 min.
Ready in
Calories:
309
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 309 cal. | (15 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.7 g | (16 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 5.8 mg | (48 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 9.5 mg | (79 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 28.6 μg | (64 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 719 mg | (18 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 54 mg | (18 %) | ||
| Iron | 2.7 mg | (18 %) | ||
| Iodine | 38 μg | (19 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 3.9 g | |||
| Uric acid | 96 mg | |||
| Cholesterol | 5 mg |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 600 grams button Mushroom
- 2 shallots
- 2 garlic cloves
- 1 tsp butter (5 grams)
- 1 Tbsp Pastry flour (15 grams)
- 150 milliliters dry white wine
- 500 milliliters Vegetable broth
- salt
- 2 Tbsps olive oil
- 10 Sage
- 50 grams Walnut
- 150 milliliters Soy creamer
- peppers
- Nutmeg
- 80 grams Goat cheese
Preparation steps
1.
Rinse the mushrooms and cut into very thin slices. Set aside a few slices for the garnish.
2.
Peel and finely chop the shallots and garlic. Heat the butter. Saute the shallots and garlic over medium heat for 2-3 minutes. Add the mushrooms, sprinkle with flour and stir. Add the white wine. Pour in the broth, season with salt, cover and simmer for 20 minutes.
3.
Heat the olive oil in a small pan. Briefly saute the sage leaves over high heat.
4.
Coarsely chop the walnuts and roast in a dry pan until fragrant.
5.
Puree the soup. Stir in the soy cream and season with salt, pepper and nutmeg. Pour the soup into four bowls. Serve garnished with goat cheese, walnuts, mushrooms and sage.
