Mushroom Cream Soup

0
Average: 0 (0 votes)
(0 votes)
Mushroom Cream Soup
share Share
print
bookmark_border Copy URL
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
165
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie165 cal.(8 %)
Protein7 g(7 %)
Fat14 g(12 %)
Carbohydrates4 g(3 %)
Sugar added0 g(0 %)
Roughage2.6 g(9 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.5 μg(13 %)
Vitamin E0.6 mg(5 %)
Vitamin K31.5 μg(53 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.6 mg(55 %)
Niacin7.5 mg(63 %)
Vitamin B₆0.1 mg(7 %)
Folate39 μg(13 %)
Pantothenic acid2.7 mg(45 %)
Biotin20.1 μg(45 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C12 mg(13 %)
Potassium595 mg(15 %)
Calcium58 mg(6 %)
Magnesium21 mg(7 %)
Iron1.8 mg(12 %)
Iodine27 μg(14 %)
Zinc0.7 mg(9 %)
Saturated fatty acids9 g
Uric acid78 mg
Cholesterol41 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
500 grams button Mushroom
2 shallots
1 Tbsp butter
2 tsps lemon juice
½ l Vegetable broth
150 grams Crème fraiche
½ bunch parsley
salt
peppers
How healthy are the main ingredients?
parsleyshallotsalt

Preparation steps

1.

Peel shallots and chop. Heat butter in a saucepan and saute shallots. Clean mushrooms, put aside 100 grams (approximately 3 1/2 ounces), coarsely chop the rest and sprinkle with lemon juice. Add chopped mushrooms to shallots and saute until all liquid has evaporated.

2.

Puree mushroom mixture and combine with vegetable stock, bring to a boil. Add creme fraiche, season with salt and pepper and remove from heat. Slice remaining mushrooms and add to the soup. Chop parsley. Pour soup into bowls and sprinkle with parsley. Serve.

Fall Favorites

Get Fit!

Simple, But Good

Weeknight Dinners