Microwave Mushroom and Dumpling Soup

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Microwave Mushroom and Dumpling Soup
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Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation
Calories:
290
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie290 cal.(14 %)
Protein7 g(7 %)
Fat22 g(19 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage3.2 g(11 %)
Vitamin A0.7 mg(88 %)
Vitamin D0.7 μg(4 %)
Vitamin E7.8 mg(65 %)
Vitamin K8 μg(13 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.2 mg(18 %)
Niacin2.5 mg(21 %)
Vitamin B₆0.1 mg(7 %)
Folate25 μg(8 %)
Pantothenic acid0.8 mg(13 %)
Biotin9 μg(20 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C5 mg(5 %)
Potassium243 mg(6 %)
Calcium133 mg(13 %)
Magnesium22 mg(7 %)
Iron0.9 mg(6 %)
Iodine13 μg(7 %)
Zinc1.4 mg(18 %)
Saturated fatty acids5.4 g
Uric acid32 mg
Cholesterol67 mg
Complete sugar6 g

Ingredients

for
4
Ingredients
30 grams dried Porcini mushroom
500 milliliters water
2 diced onions
800 milliliters Beef stock (prepared)
salt
freshly gound peppers
3 Tbsps sherry
1 Tbsp scallions
The deposit
125 milliliters milk
10 grams butter
50 grams Semolina
1 small egg
20 grams grated Parmesan
salt
How healthy are the main ingredients?
SemolinaPorcini mushroomParmesanonionsaltegg

Preparation steps

1.

For the soup: Soak mushrooms in warm water for about 15 minutes. Add onions and stock. Cover and cook in microwave at 850 watts for about 15 minutes. Drain through a sieve and season with salt, pepper and sherry.

2.

For the dumplings: Mix together milk, butter, flour, beaten egg, parmesan and salt. Microwave, covered, at 850 watts for about 4 minutes, or until boiling. Reduce power to 150 watts and cook for about 5 minutes. Stir occasionally.

3.

Use a wet spoon to portion dollops of dough into the hot soup. Garnish with chives and serve immediately.