Meat and Mushroom Soup with Leeks and Cheese
(1 vote)
(1 vote)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr
Ready in
Calories:
551
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 551 cal. | (26 %) | ||
| Protein | 36 g | (37 %) | ||
| Fat | 38 g | (33 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.6 g | (15 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.5 μg | (8 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 81.6 μg | (136 %) | ||
| Vitamin B₁ | 0.6 mg | (60 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 18.4 mg | (153 %) | ||
| Vitamin B₆ | 0.8 mg | (57 %) | ||
| Folate | 155 μg | (52 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20 μg | (44 %) | ||
| Vitamin B₁₂ | 4.2 μg | (140 %) | ||
| Vitamin C | 36 mg | (38 %) | ||
| Potassium | 1,196 mg | (30 %) | ||
| Calcium | 246 mg | (25 %) | ||
| Magnesium | 84 mg | (28 %) | ||
| Iron | 5 mg | (33 %) | ||
| Iodine | 48 μg | (24 %) | ||
| Zinc | 6.6 mg | (83 %) | ||
| Saturated fatty acids | 17.3 g | |||
| Uric acid | 294 mg | |||
| Cholesterol | 111 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams fresh button Mushroom
- 2 stalks Leeks
- ½ bunch Chives (approx 15 grams)
- 1 shallot
- 2 Tbsps vegetable oil
- 500 grams mixed Ground meat
- 2 Tbsps Pastry flour
- 150 milliliters dry white wine
- 600 milliliters Vegetable broth
- salt
- freshly ground peppers
- 150 grams Processed cheese
Preparation steps
1.
Clean and slice the mushrooms. Rinse the leeks well, shake dry and cut into narrow rings. Rinse the chives, shake dry and thinly slice. Peel the shallot and chop finely. In a saucepan heat the oil and saute the ground meat until crumbly and no longer pink.
2.
Add the mushrooms, leeks and shallots to the pan, saute briefly and sprinkle with the flour. Add the white wine and the broth, season with salt and pepper and simmer for 15-20 minutes over medium heat. Stir in the cheese, briefly boil and pour into a preheated bowl. Serve garnished with the chopped chives.
