Mushroom Soup

5
Average: 5 (1 vote)
(1 vote)
Mushroom Soup
share Share
print
bookmark_border Copy URL
Difficulty:
moderate
Difficulty
Preparation:
35 min.
Preparation
Calories:
56
calories
Calories

Healthy, because

Even smarter

Nutritional values

This mushroom soup is rich in B vitamins and fiber thanks to the mushrooms.

Easily make this a vegan recipe by replacing the butter with olive oil.

1 serving contains
(Percentage of daily recommendation)
1 serving contains
(Percentage of daily recommendation)
Calories56 kcal(3 %)
Protein3.6 g(4 %)
Fat4.5 g(4 %)
Carbohydrates1 g(1 %)
Author of this recipe:

Ingredients

for
4
Ingredients
14 ounces
1
2 teaspoons
¾ ounce
1 liter
1 bunch
1
1 tablespoon

Preparation steps

1.

Rinse the mushrooms and chop, if necessary. Peel and finely chop the shallot. Heat the oil in a large pot. Saute the shallot, half of the mushrooms and the dried mushrooms. Rinse the parsley, shake dry and add half to the pot. Pour in the water and simmer for about 15 minutes.

2.

Peel and halve the garlic. Heat the butter. Saute the remaining mushrooms and garlic for about 5 minutes, until light brown.

3.

Finely chop the remaining parsley. Pour the broth through a fine sieve. Season with salt and pepper. Bring the broth to a boil. Spread the garlic mushrooms in deep soup plates, pour in the hot broth and serve sprinkled with parsley.