Creamy Porcini Soup
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
237
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 237 cal. | (11 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.5 g | (22 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 33.2 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.9 mg | (83 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 61 μg | (20 %) | ||
| Pantothenic acid | 3.5 mg | (58 %) | ||
| Biotin | 25.1 μg | (56 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 13 mg | (14 %) | ||
| Potassium | 531 mg | (13 %) | ||
| Calcium | 144 mg | (14 %) | ||
| Magnesium | 31 mg | (10 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 16 μg | (8 %) | ||
| Zinc | 2.4 mg | (30 %) | ||
| Saturated fatty acids | 10.8 g | |||
| Uric acid | 103 mg | |||
| Cholesterol | 196 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams Porcini mushroom (stems)
- 1 whole Porcini mushroom (fresh)
- 1 onion
- 50 grams butter
- ¾ l Beef broth
- 2 cups milk
- 2 egg yolks
- 1 Tbsp Crème fraiche
- salt
- Nutmeg
- 1 bunch parsley
Preparation steps
1.
Rinse, trim, and cut the mushrooms stems into pieces. Peel and finely chop the onion. Melt the butter in a saucepan and sauté the onions until soft. Add the chopped mushrooms and cook for an additiional 10 minutes. Add the broth, bring to a boil, and cook for 3 minutes.
2.
Let the soup cool slightly, then puree completely. Slice the whole mushroom, and add the soup with the milk. Cook for 15 minutes over low heat.
3.
Remove the soup from the heat, and stir in the egg yolks and creme fraiche. Rinse and finely chop the parsley. Season the soup to taste with salt and nutmeg. Transfer to bowls, garnish with the parsley, and serve.
