Creamy Mushroom Soup
(0 votes)
(0 votes)
Health Score:
65 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
197
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 197 cal. | (9 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 16 g | (14 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.9 g | (20 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.5 mg | (4 %) | ||
| Vitamin K | 9.9 μg | (17 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.5 mg | (54 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 30 μg | (10 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 17 μg | (38 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 7 mg | (7 %) | ||
| Potassium | 533 mg | (13 %) | ||
| Calcium | 47 mg | (5 %) | ||
| Magnesium | 23 mg | (8 %) | ||
| Iron | 1.2 mg | (8 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 9.3 g | |||
| Uric acid | 56 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 400 grams mixed Wild mushroom
- 1 large onion
- ½ bunch Chives
- 1 Tbsp butter
- 1 Tbsp Pastry flour
- 100 milliliters white wine
- 250 milliliters Vegetable broth
- 150 milliliters Whipped cream
- salt
- freshly ground peppers
Preparation steps
1.
Brush mushrooms with a cloth, trim and cut into slices. Peel onion and dice. Rinse chives, trim and cut into rolls. Heat butter in a pot and sauté onion until soft. Add mushrooms and fry briefly. Reduce heat, sprinkle flour over mushrooms and mix well.
2.
Deglaze the pot with vegetable broth. Add wine, mix and bring to a boil. Reduce heat and simmer covered for 2 minutes. Add cream, mix, cover, simmer for another 2 minutes and season with salt and pepper. Let stand briefly, then serve in soup bowls sprinkled with chives. Serve with toasted white bread if desired.
