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Creamy Veg Bisque with Mushrooms

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Creamy Veg Bisque with Mushrooms
241
calories
Calories
0
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easy
Difficulty
30 min.
Preparation
 • Ready in 55 min.
Ready in
Nutritions
Fat12.8 g
Saturated Fat Acids4.43 g
Protein6.07 g
Roughage4.61 g
Sugar added0 g
Calorie241
1 serving contains
Calories241
Protein/g6.07
Fat/g12.8
Saturated fatty acids/g4.43
Carbohydrates/g29.98
Added sugar/g0
Roughage/g4.61
Cholesterol/mg12.5
Vitamin A/mg14.93
Vitamin D/μg2.86
Vitamin E/mg0.01
Vitamin B₁/mg0.11
Vitamin B₂/mg0.14
Niacin/mg3.58
Vitamin B₆/mg0.19
Folate/μg23.77
Pantothenic acid/mg0.59
Vitamin B₁₂/μg0
Vitamin C/mg24.85
Potassium/mg883
Calcium/mg57.21
Magnesium/mg27.9
Iron/mg2.88
Zinc/mg0.65

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 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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