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Mushroom Cream Soup
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
Calories:
165
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 165 cal. | (8 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 14 g | (12 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.6 g | (9 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.5 μg | (13 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 31.5 μg | (53 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7.5 mg | (63 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.7 mg | (45 %) | ||
| Biotin | 20.1 μg | (45 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 595 mg | (15 %) | ||
| Calcium | 58 mg | (6 %) | ||
| Magnesium | 21 mg | (7 %) | ||
| Iron | 1.8 mg | (12 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 9 g | |||
| Uric acid | 78 mg | |||
| Cholesterol | 41 mg | |||
| Complete sugar | 2 g |
Author of this recipe:
EAT-SMARTER
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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
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.
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