Funghi Veloute

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Funghi Veloute
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Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 45 min.
Ready in
Calories:
323
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie323 kcal(15 %)
Protein6.41 g(7 %)
Fat27.32 g(24 %)
Carbohydrates17.5 g(12 %)
Sugar added0 g(0 %)
Roughage2.9 g(10 %)
Vitamin A232.58 mg(29,073 %)
Vitamin D0.73 μg(4 %)
Vitamin E0.54 mg(5 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.51 mg(46 %)
Niacin4.71 mg(39 %)
Vitamin B₆0.15 mg(11 %)
Folate25.89 μg(9 %)
Pantothenic acid1.54 mg(26 %)
Biotin0.56 μg(1 %)
Vitamin B₁₂0.16 μg(5 %)
Vitamin C7.99 mg(8 %)
Potassium460.11 mg(12 %)
Calcium73.61 mg(7 %)
Magnesium14.28 mg(5 %)
Iron1.42 mg(9 %)
Iodine6 μg(3 %)
Zinc1.12 mg(14 %)
Saturated fatty acids13.75 g
Cholesterol60.49 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
2 shallots (finely chopped)
2 cloves garlic (minced)
4 cups closed-cup Mushrooms (brushed clean and diced)
½ teaspoon dried thyme
3 cups vegetable stock
cup double cream
2 tablespoons unsalted butter
2 cups mixed Wild mushroom (brushed clean)
2 tablespoons thyme
salt
freshly ground Black pepper
How healthy are the main ingredients?
Mushroomolive oilgarlicthymethymeshallot

Preparation steps

1.
Heat the oil in a large saucepan set over a medium heat until hot.
2.
Add the shallot, garlic, closed-cup mushrooms, dried thyme, and a little salt. Sweat for 7-8 minutes, stirring occasionally.
3.
Cover with the stock and cook until simmering. Simmer steadily for 15 minutes.
4.
Stir through the cream, return the soup to a simmer, and blend with and immersion blender until smooth.
5.
Season to taste and keep warm to one side.
6.
Melt the butter in a frying pan set over a moderate heat until hot.
7.
Add the mixed wild mushrooms and a little salt, frying for 4-5 minutes until golden and tender.
8.
Ladle the soup into bowls and spoon in the wild mushrooms, garnishing with fresh thyme.