Creamy veg bisque with mushrooms 

Creamy veg bisque with mushrooms

(0)

Calories:241 kcal
Difficulty:easy
Preparation:30 min
Ready in:55 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories241 kcal(12%)
Protein6 g(12%)
Fat13 g(16%)
Carbohydrates30 g(12%)
Added Sugar0 g(0%)
Roughage5 g(17%)

Recipe author: EAT SMARTER

Ingredients

For servings

3 ⅓ cupspotatoes
3 ½ cupsvegetable stock
4 cupsChanterelle
2 tablespoonsolive oil
2 tablespoonsparsley freshly chopped
1 tablespoonsoy sauce
salt
freshly ground peppers
Nutmeg
¼ cupsCrème fraiche
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Directions

1 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.
2 Clean the chanterelles, cut into smaller pieces if necessary and saute quickly in olive oil over a high heat. Season with salt and pepper.
3 Puree the potatoes in the stock, add the parsley, salt, pepper, soy sauce and nutmeg and check the seasoning. Stir in the crème fraiche.
4 Ladle the soup onto warmed plates and scatter the mushrooms on top.
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