Mushroom Soup
(0 votes)
(0 votes)
Health Score:
87 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
165
calories
Calories
Nutritional values
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
all recipes of this author
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.
Rinse the mushrooms and set aside 100 grams (approximately 3.5 ounces). Coarsely chop the remaining mushrooms and sprinkle with lemon juice. Peel and chop the shallots. Saute the shallots in hot butter. Add the chopped mushrooms and saute until the liquid has evaporated.
2.
Puree the mushrooms and mix with the vegetable broth. Bring to a boil. Stir in the creme fraiche and season with salt and pepper. Chop the remaining mushrooms and stir into the soup. Serve garnished with parsley.
