Creamy Mushroom Soup

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Creamy Mushroom Soup
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Health Score:
68 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
257
calories
Calories

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.

1 serving contains
(Percentage of daily recommendation)
Calorie257 cal.(12 %)
Protein4 g(4 %)
Fat23 g(20 %)
Carbohydrates7 g(5 %)
Sugar added0 g(0 %)
Roughage3.8 g(13 %)
Vitamin A0.5 mg(63 %)
Vitamin D2.5 μg(13 %)
Vitamin E0.6 mg(5 %)
Vitamin K0.8 μg(1 %)
Vitamin B₁0 mg(0 %)
Vitamin B₂0.3 mg(27 %)
Niacin9.1 mg(76 %)
Vitamin B₆0.1 mg(7 %)
Folate31 μg(10 %)
Pantothenic acid2.7 mg(45 %)
Biotin16.4 μg(36 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C9 mg(9 %)
Potassium450 mg(11 %)
Calcium72 mg(7 %)
Magnesium22 mg(7 %)
Iron7.3 mg(49 %)
Iodine9 μg(5 %)
Zinc0.9 mg(11 %)
Saturated fatty acids14.5 g
Uric acid24 mg
Cholesterol62 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
6 cups fresh Chanterelle
2 scallions
3 Tbsps butter
3 ½ cups organic vegetable stock
cup dry white wine
½ cup Crème fraiche
cup cream
1 Tbsp sauce thickener (or 1-2 tbsp cornstarch mixed with water)
fresh marjoram
salt
freshly ground Black pepper
Nutmeg
How healthy are the main ingredients?
ChanterellemarjoramsaltNutmeg

Preparation steps

1.

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.

2.
To serve, ladle the soup into deep plates and sprinkle with marjoram leaves.