Creamy Mushroom Soup with Ham Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 488 cal. | (23 %) | ||
| Protein | 22 g | (22 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 46 g | (31 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 3.7 μg | (19 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 24.4 μg | (41 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 11.8 mg | (98 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 94 μg | (31 %) | ||
| Pantothenic acid | 3.4 mg | (57 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 1 μg | (33 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 781 mg | (20 %) | ||
| Calcium | 147 mg | (15 %) | ||
| Magnesium | 49 mg | (16 %) | ||
| Iron | 3.2 mg | (21 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 10.5 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 189 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the dumplings
- 1 shallot
- 1 Tbsp vegetable oil
- 80 grams cooked ham
- 8 day-old kaiser rolls (or 400 grams of croutons)
- 250 milliliters milk
- 4 eggs
- ½ Tbsp finely chopped parsley
- salt
- freshly ground peppers
- For soup
- 1 small onion
- 2 Tbsps vegetable oil
- 2 Tbsps butter
- 2 Tbsps Pastry flour
- 600 milliliters Vegetable broth
- 1 small bay leaf
- 1 tsp Dried-porcini powder
- 200 grams fresh mixed Mushrooms (such as chanterelles)
- 500 grams button Mushroom
- salt
- freshly ground peppers
- 150 grams Whipped cream
Preparation steps
For the dumplings, peel the shallot and finely chop. Cut the ham into cubes. Heat the oil in a pan and cook the shallots until translucent.
Cut the rolls into thin strips and place in a bowl. Whisk together the milk and eggs, season with salt, pepper and nutmeg and pour over the bread slices. Cover and let sit for 20 minutes. Stir in the onions, ham and parsley.
Shape into small dumplings with wet hands. Simmer in salted water for 15-20 minutes.
For the soup, peel the onion and chop finely. Heat the oil in a pan and fry the onions until soft. Dust with flour and cook until light brown. Pour in the vegetable broth while stirring, add the bay leaf and onions and continue to cook. Stir in the porcini powder and cook, stirring occasionally for about 20 minutes.
Trim the mushrooms and chop. Heat the butter in a pan and saute the mushrooms over medium heat in portions for 3 minutes each. Season with salt and pepper and add half of the mushrooms to the soup, remove the bay leaf and puree everything finely.
Bring to a boil and simmer for 2 hours, then pour in the cream.
Season with salt and cayenne and stir in the remaining fried mushrooms.
To serve, pour the soup into bowls. Distribute the dumplings in the soup and serve garnished with parsley.
