Mushroom and Spinach Soup
Nutritional values
(Percentage of daily recommendation)
| Calorie | 123 cal. | (6 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7.2 g | (24 %) |
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 1.6 mg | (13 %) | ||
| Vitamin K | 320 μg | (533 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.6 mg | (72 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 168 μg | (56 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 22.6 μg | (50 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 51 mg | (54 %) | ||
| Potassium | 1,046 mg | (26 %) | ||
| Calcium | 139 mg | (14 %) | ||
| Magnesium | 71 mg | (24 %) | ||
| Iron | 4.1 mg | (27 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.6 mg | (20 %) | ||
| Saturated fatty acids | 4.5 g | |||
| Uric acid | 122 mg | |||
| Cholesterol | 18 mg | |||
| Complete sugar | 4 g |
Ingredients
- 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
Preparation steps
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.
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.
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.
Rinse spinach and spin dry. Rinse, trim and cut scallions into thin rings.
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.
