Mushroom and Spinach Soup

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Mushroom and Spinach Soup
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Health Score:
96 / 100
Difficulty:
moderate
Difficulty
Preparation:
1 hr 45 min.
Preparation
Calories:
123
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie123 cal.(6 %)
Protein7 g(7 %)
Fat8 g(7 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage7.2 g(24 %)
Vitamin A1.1 mg(138 %)
Vitamin D1.9 μg(10 %)
Vitamin E1.6 mg(13 %)
Vitamin K320 μg(533 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.6 mg(55 %)
Niacin8.6 mg(72 %)
Vitamin B₆0.4 mg(29 %)
Folate168 μg(56 %)
Pantothenic acid2.3 mg(38 %)
Biotin22.6 μg(50 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C51 mg(54 %)
Potassium1,046 mg(26 %)
Calcium139 mg(14 %)
Magnesium71 mg(24 %)
Iron4.1 mg(27 %)
Iodine23 μg(12 %)
Zinc1.6 mg(20 %)
Saturated fatty acids4.5 g
Uric acid122 mg
Cholesterol18 mg
Complete sugar4 g

Ingredients

for
4
Ingredients
5 Tbsps dried Porcini mushroom
1 onion
2 garlic cloves
1 carrot
¼ Celery root
3 sprigs parsley
1 Tbsp clarified butter
1 Tbsp butter
salt
freshly ground peppers
6 Oyster mushrooms
300 grams Baby spinach
250 grams Mushrooms (as desired)
2 scallions
How healthy are the main ingredients?
MushroomPorcini mushroomparsleyoniongarlic clovecarrot

Preparation steps

1.

Soak dried mushrooms in warm water for 1 hour. Peel onion and chop. Peel garlic and cut in half. Peel carrot and dice. Peel celery and dice. Drain mushrooms and set aside.

2.

Melt butter in a saucepan and saute onion gently. Add garlic, carrot and celery. Add mushrooms and 600 ml (approximately 2 1/2 cups) of water. Add sprigs of parsley and salt and then bring to a boil. Reduce heat, cover and simmer on low heat for about 30 minutes. Remove from heat and season with salt and pepper.

3.

In the meantime, rinse oyster mushrooms and cut into fine strips. Rinse remaining mushrooms and chop if needed. Melt butter in a pan and cook mushrooms briefly. Remove pan from heat.

4.

Rinse spinach and spin dry. Rinse, trim and cut scallions into thin rings.

5.

Pour soup through a fine sieve into a second pot. Heat until just before boiling point. Assemble mushrooms and spinach leaves in bowls and pour soup over them. Serve with scallions as garnish.