Creamy Mushroom Soup
Healthy, because
Even smarter
Nutritional values
This creamy mushroom soup is a great source of iron thanks to the chanterelles and protein and calcium from the cream.
To make this soup extra decadent, drizzle a bit of truffle oil on top before serving.
(Percentage of daily recommendation)
| Calorie | 257 cal. | (12 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 23 g | (20 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 0.8 μg | (1 %) | ||
| Vitamin B₁ | 0 mg | (0 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.1 mg | (76 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 31 μg | (10 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 16.4 μg | (36 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 450 mg | (11 %) | ||
| Calcium | 72 mg | (7 %) | ||
| Magnesium | 22 mg | (7 %) | ||
| Iron | 7.3 mg | (49 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 14.5 g | |||
| Uric acid | 24 mg | |||
| Cholesterol | 62 mg | |||
| Complete sugar | 2 g |
Ingredients
- Ingredients
- 6 cups fresh Chanterelle
- 2 scallions
- 3 Tbsps butter
- 3 ½ cups organic vegetable stock
- ⅜ cup dry white wine
- ½ cup Crème fraiche
- ⅜ cup cream
- 1 Tbsp sauce thickener (or 1-2 tbsp cornstarch mixed with water)
- fresh marjoram
- salt
- freshly ground Black pepper
- Nutmeg
Preparation steps
Clean the chanterelles. Wash and trim the spring onions and cut into rings.
Heat the butter in a pan and briefly sweat the chanterelles. Add the spring onion rings and sweat briefly, then season with salt and pepper. Take out about 1/3 of the chanterelles and set aside. Deglaze the remaining mushroom mixture with the white wine and boil to reduce slightly.
Then add the vegetable stock and simmer gently for 5 minutes. Add the crème fraîche and cream and puree. Season with salt, pepper and nutmeg.
If necessary thicken with sauce thickener or mixed cornstarch and briefly return to the boil. Return the reserved chanterelles to the soup and reheat.
