Creamy Mushroom Soup with Ham Dumplings

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Creamy Mushroom Soup with Ham Dumplings
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Health Score:
74 / 100
Difficulty:
easy
Difficulty
Preparation:
1 hr 15 min.
Preparation
Calories:
488
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie488 cal.(23 %)
Protein22 g(22 %)
Fat24 g(21 %)
Carbohydrates46 g(31 %)
Sugar added0 g(0 %)
Roughage4.9 g(16 %)
Vitamin A0.2 mg(25 %)
Vitamin D3.7 μg(19 %)
Vitamin E4.9 mg(41 %)
Vitamin K24.4 μg(41 %)
Vitamin B₁0.4 mg(40 %)
Vitamin B₂0.8 mg(73 %)
Niacin11.8 mg(98 %)
Vitamin B₆0.3 mg(21 %)
Folate94 μg(31 %)
Pantothenic acid3.4 mg(57 %)
Biotin31 μg(69 %)
Vitamin B₁₂1 μg(33 %)
Vitamin C13 mg(14 %)
Potassium781 mg(20 %)
Calcium147 mg(15 %)
Magnesium49 mg(16 %)
Iron3.2 mg(21 %)
Iodine31 μg(16 %)
Zinc2.2 mg(28 %)
Saturated fatty acids10.5 g
Uric acid93 mg
Cholesterol189 mg
Complete sugar7 g

Ingredients

for
6
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
How healthy are the main ingredients?
MushroomWhipped creamhamparsleyshallotegg

Preparation steps

1.

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.

2.

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.

3.

Shape into small dumplings with wet hands. Simmer in salted water for 15-20 minutes.

4.

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.

5.

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.

6.

Bring to a boil and simmer for 2 hours, then pour in the cream.

7.

Season with salt and cayenne and stir in the remaining fried mushrooms.

8.

To serve, pour the soup into bowls. Distribute the dumplings in the soup and serve garnished with parsley.