Mushroom Bisque with Herbs
(0 votes)
(0 votes)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
159
calories
Calories
Healthy, because
Even smarter
Nutritional values
Chanterelles contain fiber and are a good source of vitamins B and D, as well as minerals, including selenium and copper. Eating them may help stimulate your immune system.
This vegetarian soup is a great starter for a meal, or you can serve it with some crusted bread and a side salad to make a complete meal.
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 159 cal. | (8 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.9 g | (16 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.7 mg | (6 %) | ||
| Vitamin K | 36.8 μg | (61 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 9.3 mg | (78 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 93 μg | (31 %) | ||
| Pantothenic acid | 2.8 mg | (47 %) | ||
| Biotin | 17.7 μg | (39 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 581 mg | (15 %) | ||
| Calcium | 73 mg | (7 %) | ||
| Magnesium | 30 mg | (10 %) | ||
| Iron | 7.5 mg | (50 %) | ||
| Iodine | 11 μg | (6 %) | ||
| Zinc | 1 mg | (13 %) | ||
| Saturated fatty acids | 7.8 g | |||
| Uric acid | 68 mg | |||
| Cholesterol | 32 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 clove garlic cloves (finely chopped)
- 1 Leek (white part only, halved lengthways and chopped)
- 2 Tbsps butter
- 6 cups Chanterelle (chopped)
- 1 tsp Coriander
- ⅜ cup dry white wine
- 2 ½ cups vegetable stock
- ½ cup cream
- cilantro (to garnish)
Preparation steps
1.
Fry the garlic and the leek in the butter. Add the mushrooms and fry for 1-2 minutes. Season with salt, ground black pepper and coriander.
2.
Quench with the wine, reduce slightly and then add the stock. Simmer for around 5 minutes, then remove from the heat.
3.
Remove approx. 1/3 of the mushrooms from the soup with a draining spoon and set aside. Purée the soup, stir in the cream, bring to the boil again and season to taste.
4.
Transfer to deep plates and serve garnished with the remaining mushrooms and the coriander.
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