Creamy Potato and Mushroom Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 464 cal. | (22 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 19 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.8 g | (6 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.8 μg | (4 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.1 mg | (26 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 3.2 μg | (7 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 511 mg | (13 %) | ||
| Calcium | 77 mg | (8 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 6 μg | (3 %) | ||
| Zinc | 0.8 mg | (10 %) | ||
| Saturated fatty acids | 21.3 g | |||
| Uric acid | 30 mg | |||
| Cholesterol | 65 mg | |||
| Complete sugar | 3 g |
Ingredients
- Ingredients
- 20 grams Porcini mushroom (dried)
- 400 grams potatoes (floury)
- 1 onion
- 1 Tbsp butter
- 1 l Beef broth
- 100 grams Bacon
- salt
- peppers
- 200 grams Whipped cream
- 1 Tbsp marjoram (freshly chopped)
Preparation steps
Soak porcini mushrooms in about 200 ml (approximately 3/4 cup) of lukewarm water for at least 1 hour. Peel potatoes and rinse, halve and cut into slices.
Peel onion and chop finely. Melt butter in a large saucepan and saute onion until translucent. Add potatoes and saute briefly, add broth. Bring to a boil. Strain mushrooms and add soaking water to soup. Simmer soup on medim heat for about 40 minutes. Dice bacon into very small pieces. Cut mushrooms into thin slices. Cook bacon in a pan on low heat until crispy. Remove bacon from the pan and drain on paper towels. Cook mushrooms in the same pan.
Puree soup with an immersion blender finely and add 125 ml (approximately 1/2 cup) of cream, do not boil. Beat the rest of cream until stiff. Arrange bacon and porcini in preheated soup bowls, top with soup and garnish with dollops of cream and marjoram. Serve.
