Mushroom Soup

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Mushroom Soup
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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)
Calorie194 cal.(9 %)
Protein10 g(10 %)
Fat7 g(6 %)
Carbohydrates15 g(10 %)
Sugar added0 g(0 %)
Roughage8.8 g(29 %)
Vitamin A0.1 mg(13 %)
Vitamin D3.9 μg(20 %)
Vitamin E0.4 mg(3 %)
Vitamin K15.3 μg(26 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin12.3 mg(103 %)
Vitamin B₆0.2 mg(14 %)
Folate50 μg(17 %)
Pantothenic acid3.7 mg(62 %)
Biotin19.9 μg(44 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C22 mg(23 %)
Potassium813 mg(20 %)
Calcium51 mg(5 %)
Magnesium40 mg(13 %)
Iron2.3 mg(15 %)
Iodine14 μg(7 %)
Zinc2.3 mg(29 %)
Saturated fatty acids4.8 g
Uric acid133 mg
Cholesterol22 mg
Complete sugar3 g

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
How healthy are the main ingredients?
Porcini mushroompotatoparsleyoniongarlic clovesalt

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.