Creamy Veg Bisque with Mushrooms
• Ready in 55 min.
|Saturated Fat Acids||4.43 g|
|Sugar added||0 g|
1 serving contains
|Saturated fatty acids/g||4.43|
Recipe author: EAT SMARTER
Peel, wash and dice the potatoes. Combine potatoes with the vegetable stock in a saucepan and bring to the boil. Cover and cook for about 20 minutes, until soft.
Clean the chanterelles, cut into smaller pieces if necessary and saute quickly in olive oil over a high heat. Season with salt and pepper.
Puree the potatoes in the stock, add the parsley, salt, pepper, soy sauce and nutmeg and check the seasoning. Stir in the crème fraiche.
Ladle the soup onto warmed plates and scatter the mushrooms on top.