Creamy Potato Soup with Porcini Mushrooms
Nutritional values
(Percentage of daily recommendation)
| Calorie | 302 cal. | (14 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 19 g | (16 %) | ||
| Carbohydrates | 28 g | (19 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.5 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.7 μg | (4 %) | ||
| Vitamin E | 1.2 mg | (10 %) | ||
| Vitamin K | 18 μg | (30 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 4 mg | (33 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 55 μg | (18 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 6.2 μg | (14 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 859 mg | (21 %) | ||
| Calcium | 71 mg | (7 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 45 mg | |||
| Cholesterol | 48 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 20 grams dried Porcini mushroom
- 600 grams starchy potatoes
- 1 onion
- 2 Tbsps butter
- ½ tsp dried marjoram
- 750 milliliters vegetable stock
- 4 dried Tomatoes (in oil)
- ½ bunch Chives
- 150 grams Whipped cream
- salt
- freshly ground peppers
Preparation steps
Add the mushrooms to 125 ml (approximately 1/2 cup) of boiling water and soak for 30 minutes. Peel the potatoes, rinse and cut into pieces. Peel the onion and chop finely.
Drain the porcini in a colander, save mushroom water in a bowl and finely chop the mushrooms. Melt the butter in a saucepan, sauté onion for 5 minutes. Add potatoes, porcini mushrooms and marjoram, pour in the mushroom water and the stock. Bring to boil, put on the lid and cook the soup over low heat 20 minutes.
Meanwhile, dice the tomato small. Rinse the chives, shake dry and cut into small rings. Mix the potatoes with a hand blender until smooth or mash with a masher. Pour in the cream, let soup boil briefly and season with salt and pepper.
Pour the hot soup on a plate or in small bowls and serve garnished with diced tomatoes and chives. Serve with fresh or toasted white bread.
