Mushroom Soup

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Mushroom Soup
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Health Score:
6,3 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
289
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie289 kcal(14 %)
Protein4.35 g(4 %)
Fat25.66 g(22 %)
Carbohydrates11.78 g(8 %)
Sugar added0 g(0 %)
Roughage1.71 g(6 %)
Vitamin A241.36 mg(30,170 %)
Vitamin D0.36 μg(2 %)
Vitamin E0.7 mg(6 %)
Vitamin B₁0.04 mg(4 %)
Vitamin B₂0.1 mg(9 %)
Niacin0.6 mg(5 %)
Vitamin B₆0.07 mg(5 %)
Folate10.82 μg(4 %)
Pantothenic acid0.22 mg(4 %)
Biotin2.15 μg(5 %)
Vitamin B₁₂0.13 μg(4 %)
Vitamin C7.86 mg(8 %)
Potassium133.53 mg(3 %)
Calcium72.4 mg(7 %)
Magnesium11.93 mg(4 %)
Iron0.83 mg(6 %)
Iodine10.35 μg(5 %)
Zinc0.26 mg(3 %)
Saturated fatty acids16.09 g
Cholesterol86.86 mg

Ingredients

for
4
Ingredients
250 grams button Mushroom
1 onion
2 tablespoons butter
1 tablespoon Pastry flour
1 cup Whipped cream
½ liter hot Vegetable broth (jarred)
2 tablespoons Sour cream
½ bunch thyme
salt
How healthy are the main ingredients?
Whipped creamSour creamthymeonionsalt

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.