Mushroom and Dumpling Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 445 cal. | (21 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 35 g | (30 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 5.5 g | (18 %) |
| Vitamin A | 1.2 mg | (150 %) | ||
| Vitamin D | 1.7 μg | (9 %) | ||
| Vitamin E | 14.3 mg | (119 %) | ||
| Vitamin K | 40.5 μg | (68 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.5 mg | (46 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 44 μg | (15 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 18.5 μg | (41 %) | ||
| Vitamin B₁₂ | 0.4 μg | (13 %) | ||
| Vitamin C | 8 mg | (8 %) | ||
| Potassium | 506 mg | (13 %) | ||
| Calcium | 99 mg | (10 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 22 μg | (11 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 6.8 g | |||
| Uric acid | 73 mg | |||
| Cholesterol | 66 mg | |||
| Complete sugar | 9 g |
Ingredients
- For the dumplings
- 7 grams dried Porcini mushroom (1 handful)
- 150 milliliters milk
- 1 Tbsp butter
- salt
- 1 pinch sugar
- Nutmeg
- 80 grams Semolina
- 1 egg
- For the broth
- 1 bunch Chives
- 1 ½ liters Beef bouillon
- 2 Tbsps sherry
- 12 small button Mushroom
Preparation steps
For the dumplings: Soak Porcini mushrooms in warm water for about 30 minutes, drain and chop very finely.
Boil milk with butter, salt, sugar, nutmeg and Porcini mushrooms. Add flour and continue stirring until dumpling forms. Allow to cool slightly, then stir in egg and season.
Bring heavily salted water to a boil. (With 2 teaspoons bar turning the lump mass dumplings and simmer ends water about 5 minutes. Leave until done.) Add 2 teaspoons of dumpling at a time and simmer for about 5 minutes.
For the broth: Rinse chives, dry and cut into 2 cm (approximately 3/4 inch) long pieces. Heat broth and season with Sherry.
Rinse button mushrooms, remove stems and cook for about 2 minutes. Distribute dumplings and mushrooms to bowls and top with hot broth and chives to serve.
