Mushroom Soup
(1 vote)
(1 vote)
Health Score:
75 / 100
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
259
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 259 cal. | (12 %) | ||
| Protein | 5 g | (5 %) | ||
| Fat | 24 g | (21 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 1.5 g | (5 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 0.6 mg | (5 %) | ||
| Vitamin K | 9.4 μg | (16 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 4.1 mg | (34 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 1.5 mg | (25 %) | ||
| Biotin | 12.4 μg | (28 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 5 mg | (5 %) | ||
| Potassium | 350 mg | (9 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 19 mg | (6 %) | ||
| Iron | 1.3 mg | (9 %) | ||
| Iodine | 14 μg | (7 %) | ||
| Zinc | 0.6 mg | (8 %) | ||
| Saturated fatty acids | 14.7 g | |||
| Uric acid | 42 mg | |||
| Cholesterol | 63 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams button Mushroom
- 1 onion
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 1 cup Whipped cream
- ½ l hot Vegetable broth (jarred)
- 2 Tbsps Sour cream
- ½ bunch thyme
- salt
Preparation steps
1.
Clean the mushrooms, wipe dry with a paper towel, and finely chop. Peel the onion, finely chop, and sauté in butter.
2.
Add the mushrooms, and cook for 4 minutes until the liquid they release has evaporated. Sprinkle flour over the vegetables and stir to combine. Gradually incorporate the hot vegetable stock. Simmer for 10 minutes, then add the cream. Reduce the heat to low, and simmer for an additional 5 minutes.
3.
Finely chop the thyme, and add to the soup with sour cream. Season to taste with salt and pepper.
