Mushroom Soup with Bacon and Leeks
Nutritional values
(Percentage of daily recommendation)
| Calorie | 371 cal. | (18 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.8 μg | (14 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 47.7 μg | (80 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 8.8 mg | (73 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 77 μg | (26 %) | ||
| Pantothenic acid | 3 mg | (50 %) | ||
| Biotin | 22.3 μg | (50 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 28 mg | (29 %) | ||
| Potassium | 882 mg | (22 %) | ||
| Calcium | 80 mg | (8 %) | ||
| Magnesium | 43 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 31 μg | (16 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 15 g | |||
| Uric acid | 110 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 200 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 500 grams fresh button Mushroom
- ½ stalk Leeks
- salt
- 2 Tbsps butter
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 6 slices Bacon
- 1 Tbsp vegetable oil
- 2 Tbsps freshly chopped parsley
Preparation steps
Peel and finely dice the potatoes, onion, and garlic. Clean and slice the mushrooms. Rinse, trim, and thinly slice the leeks. Blanch the leeks in boiling water. Remove from the water, rinse well, and drain thoroughly.
Melt the butter in a large saucepan. Sweat the onion and garlic until translucent. Add the potatoes and 400 g (approximately 14 ounces) of mushrooms, and sauté. Deglaze with the wine and the broth, and simmer for 20 minutes over medium heat. Pour in the cream, and season to taste with salt, pepper, and nutmeg.
Heat some oil in a pan. Slice the bacon, and fry in the pan until crispy. Add the leeks and remaining mushrooms, and sweat for 1-2 minutes. Pour the soup into bowls, top with the bacon mixture, and garnish with the parsley.
