Mushroom Soup
(0 votes)
(0 votes)
Health Score:
83 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
194
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 194 cal. | (9 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 7 g | (6 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.8 g | (29 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 0.4 mg | (3 %) | ||
| Vitamin K | 15.3 μg | (26 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.3 mg | (103 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 50 μg | (17 %) | ||
| Pantothenic acid | 3.7 mg | (62 %) | ||
| Biotin | 19.9 μg | (44 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 22 mg | (23 %) | ||
| Potassium | 813 mg | (20 %) | ||
| Calcium | 51 mg | (5 %) | ||
| Magnesium | 40 mg | (13 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 4.8 g | |||
| Uric acid | 133 mg | |||
| Cholesterol | 22 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 300 grams floury potatoes
- 1 onion
- 1 garlic clove
- 500 grams fresh Porcini mushroom
- 150 milliliters dry white wine
- 600 milliliters Vegetable broth
- 1 bay leaf
- 3 peppercorns
- 5 Tbsps Crème fraiche
- salt
- freshly ground peppers
- freshly grated Nutmeg
- 2 Tbsps freshly chopped parsley
Preparation steps
1.
Rinse, peel and dice the potatoes. Peel the onion and garlic, chop finely and saute in a pot with oil until transparent.
2.
Rinse the mushrooms, pat dry, and chop. Add the potatoes and mushrooms to the pot and continue to sauté. Add the wine, broth, bay leaf, and peppercorns. Simmer for about 15 minutes over medium heat.
3.
Take out the half of the mushrooms, the bay leaf and the peppercorns. Puree the remaining soup. Stir in the crème fraîche and whole mushrooms. Season with salt, pepper and nutmeg.
4.
Serve in soup bowls sprinkled with freshly chopped parsley.
