Creamy Mushroom Soup
(0 votes)
(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
377
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 377 cal. | (18 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 32 g | (28 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.4 g | (5 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 25.1 μg | (42 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 5.4 mg | (45 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.7 μg | (50 %) | ||
| Vitamin B₁₂ | 0.9 μg | (30 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 513 mg | (13 %) | ||
| Calcium | 214 mg | (21 %) | ||
| Magnesium | 34 mg | (11 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 29 μg | (15 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 18.9 g | |||
| Uric acid | 44 mg | |||
| Cholesterol | 231 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 250 grams button Mushroom
- 2 Tbsps clarified butter
- salt
- peppers
- 2 Tbsps butter
- 1 heaping Tbsp Pastry flour
- 500 milliliters Vegetable broth (Instant)
- 500 milliliters milk
- 2 egg yolks
- 125 milliliters Whipped cream
- lemon juice (as needed)
- 2 Tbsps chopped parsley
Preparation steps
1.
Trim and slice mushrooms. Heat clarified butter in a large skillet, saute mushrooms and season with salt and pepper.
2.
Melt butter in a saucepan, add flour and cook while stirring until light brown. Add broth and milk, stir with a whisk and simmer for 2-3 minutes.
3.
Remove the pot from the heat. Whisk egg yolks with cream in a bowl, add to the pot, stir into the no longer boiling soup and season with salt, pepper and lemon juice. Add mushrooms and cook soup again, but do not boil. Serve in deep plates garnished with chopped parsley.
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