Gourmet Mushroom Bisque with Toasts

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Gourmet Mushroom Bisque with Toasts
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
496
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie496 kcal(24 %)
Protein10.43 g(11 %)
Fat33.76 g(29 %)
Carbohydrates43.68 g(29 %)
Sugar added0 g(0 %)
Roughage5.59 g(19 %)
Vitamin A244.74 mg(30,593 %)
Vitamin D5.13 μg(26 %)
Vitamin E1.31 mg(11 %)
Vitamin B₁0.23 mg(23 %)
Vitamin B₂0.35 mg(32 %)
Niacin6.45 mg(54 %)
Vitamin B₆0.31 mg(22 %)
Folate35.44 μg(12 %)
Pantothenic acid1.34 mg(22 %)
Biotin2.43 μg(5 %)
Vitamin B₁₂0.09 μg(3 %)
Vitamin C21.99 mg(23 %)
Potassium1,098.65 mg(27 %)
Calcium114.52 mg(11 %)
Magnesium55.21 mg(18 %)
Iron4.54 mg(30 %)
Iodine7.87 μg(4 %)
Zinc1.47 mg(18 %)
Saturated fatty acids15.49 g
Cholesterol66.96 mg

Ingredients

for
4
Ingredients
3 ½ cups Vegetable broth
6 cups fresh Chanterelle (brushed clean)
3 waxy potatoes (peeled and cubed)
2 shallots
3 cloves garlic
1 tablespoon olive oil
cup cream (30 % fat content)
gravy thickener (as needed)
salt
peppers (freshly ground)
¼ teaspoon powdered Porcini mushroom
For the crostini
4 slices white Bread
1 tablespoon butter
1 teaspoon freshly chopped thyme
2 tablespoons olive oil (for drizzling)
How healthy are the main ingredients?
Chanterelleolive oilgarlicolive oilthymePorcini mushroom

Preparation steps

1.
Bring the broth to a boil in a saucepan.
2.
Cut 400 g of the mushroom into chunks.
3.
Peel one shallot and two cloves of garlic. Chop finely. Heat the olive oil in a pan and saute the shallot and garlic until the shallot is transparent.
4.
Add the potatoes and mushrooms and pour in the broth. Bring to a boil and simmer for 10-15 over medium heat.
5.
Puree the soup and add the cream. Warm through (if a thicker soup is desired add gravy thickener as needed). Season with salt, pepper and porcini powder to taste.
6.
Toast the bread slices in a toaster or the the oven. Slice the each piece of toast into four triangles.
7.
Chop the remaining 100 g of mushrooms.
8.
Peel the remaining shallot and garlic, and chop finely. Melt the butter in a pan add the shallot and garlic. Saute until transparent.
9.
Add the mushrooms and saute until the moisture has completely evaporated from the pan. Season with salt, pepper and thyme. Divide the mushrooms between the toast slices.
10.
Pour the soup into bowls, drizzle with the olive oil and garnish with the toast slices. Serve.
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