Creamy Mushroom Soup with Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 448 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 28 g | (24 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6 g | (20 %) |
| Vitamin A | 0.8 mg | (100 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 28.4 μg | (47 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 10 mg | (83 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 3.2 mg | (53 %) | ||
| Biotin | 21.7 μg | (48 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 19 mg | (20 %) | ||
| Potassium | 807 mg | (20 %) | ||
| Calcium | 96 mg | (10 %) | ||
| Magnesium | 47 mg | (16 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 17.5 g | |||
| Uric acid | 70 mg | |||
| Cholesterol | 74 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 250 grams button Mushroom
- 200 grams Chanterelle
- 150 grams starchy potatoes
- 1 carrot
- 1 onion
- 5 Tbsps butter
- 1 Tbsp Pastry flour
- 700 milliliters Vegetable broth
- 100 milliliters Whipped cream
- 200 grams white bread
- 1 Tbsp finely chopped parsley
- 50 grams Crème fraiche
- salt
- white peppers
- fresh parsley (for garnish)
Preparation steps
Wipe the mushrooms with a damp cloth and cut into small pieces. Peel the potatoes and grate finely. Peel and dice the carrot and onion. Sauté the mushrooms in 1-2 tablespoons of butter until softened. Remove from the pan.
Add 1 tablespoon of butter to the pan and sauté the onion until softened. Sprinkle with flour and stir in the vegetable broth. Add the mushrooms, potatoes and carrot, cover and simmer for 15 minutes. Purée the soup with an immersion blender until smooth, adding a bit more broth, if needed.
Cut the bread into small cubes. Heat the remaining butter in a small pan and sauté the bread cubes until crisp. Stir the crème fraîche into the soup and season with salt and pepper. Ladle the soup into bowls, top with croutons and garnish with fresh parsley.
