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Creamy Veg Bisque with Mushrooms

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Creamy Veg Bisque with Mushrooms
241
calories
Calories
0
Print
easy
Difficulty
30 min.
Preparation
ready in 55 min.
Ready in
Nutritions
1 serving contains
(Percentage of daily recommendation)
Calorie241 kcal(11 %)
Protein6.07 g(6 %)
Fat12.8 g(11 %)
Carbohydrates29.98 g(20 %)
Sugar added0 g(0 %)
Roughage4.61 g(15 %)
Vitamin A14.93 mg(1,866 %)
Vitamin D2.86 μg(14 %)
Vitamin E0.01 mg(0 %)
Vitamin B₁0.11 mg(11 %)
Vitamin B₂0.14 mg(13 %)
Niacin3.58 mg(30 %)
Vitamin B₆0.19 mg(16 %)
Folate23.77 μg(8 %)
Pantothenic acid0.59 mg(10 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C24.85 mg(26 %)
Potassium883 mg(22 %)
Calcium57.21 mg(6 %)
Magnesium27.9 mg(9 %)
Iron2.88 mg(19 %)
Zinc0.65 mg(9 %)
Saturated fatty acids4.43 g
Cholesterol12.5 mg
Recipe author: EAT SMARTER
Ingredients
Preparation

Ingredients

for 4 servings
3.333 cups
3 ½ cups
4 cups
2 tablespoons
2 tablespoons
parsley (freshly chopped)
1 tablespoon
freshly ground peppers
¼ cup
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Preparation

Preparation steps

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

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