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Creamy Veg Bisque with Mushrooms

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Creamy Veg Bisque with Mushrooms
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
241
calories
Calories
0
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Nutritional values

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(14 %)
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(8 %)
Saturated fatty acids4.43 g
Cholesterol12.5 mg
Author of this recipe:

Ingredients

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

Preparation steps

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.