Mushroom Bisque with Herbs

0
Average: 0 (0 votes)
(0 votes)
Mushroom Bisque with Herbs
share Share
print
bookmark_border Copy URL
Health Score:
7,3 / 10
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 40 min.
Ready in
Calories:
231
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)
Calorie231 kcal(11 %)
Protein3.19 g(3 %)
Fat17.15 g(15 %)
Carbohydrates13.04 g(9 %)
Sugar added0 g(0 %)
Roughage3.68 g(12 %)
Vitamin A211.7 mg(26,463 %)
Vitamin D4.77 μg(24 %)
Vitamin E0.65 mg(5 %)
Vitamin B₁0.03 mg(3 %)
Vitamin B₂0.24 mg(22 %)
Niacin3.85 mg(32 %)
Vitamin B₆0.12 mg(9 %)
Folate17.52 μg(6 %)
Pantothenic acid1.07 mg(18 %)
Biotin0.73 μg(2 %)
Vitamin B₁₂0.06 μg(2 %)
Vitamin C3.09 mg(3 %)
Potassium498.78 mg(12 %)
Calcium52.68 mg(5 %)
Magnesium21.39 mg(7 %)
Iron3.4 mg(23 %)
Iodine4.5 μg(2 %)
Zinc0.72 mg(9 %)
Saturated fatty acids10.5 g
Cholesterol49.16 mg

Ingredients

for
4
Ingredients
1 clove garlic (finely chopped)
1 Leek (white part only, halved lengthways and chopped)
2 tablespoons butter
6 cups Chanterelle (chopped)
1 teaspoon Coriander
cup dry white wine
2 ½ cups vegetable stock
½ cup cream
cilantro (to garnish)
How healthy are the main ingredients?
ChanterellegarlicLeek

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.