Mushroom Soup with Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 719 cal. | (34 %) | ||
| Protein | 28 g | (29 %) | ||
| Fat | 41 g | (35 %) | ||
| Carbohydrates | 58 g | (39 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.3 g | (28 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 7.1 μg | (36 %) | ||
| Vitamin E | 2.7 mg | (23 %) | ||
| Vitamin K | 69 μg | (115 %) | ||
| Vitamin B₁ | 0.5 mg | (50 %) | ||
| Vitamin B₂ | 1.5 mg | (136 %) | ||
| Niacin | 19.6 mg | (163 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 147 μg | (49 %) | ||
| Pantothenic acid | 6.4 mg | (107 %) | ||
| Biotin | 55.7 μg | (124 %) | ||
| Vitamin B₁₂ | 1.3 μg | (43 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 1,425 mg | (36 %) | ||
| Calcium | 239 mg | (24 %) | ||
| Magnesium | 77 mg | (26 %) | ||
| Iron | 4.9 mg | (33 %) | ||
| Iodine | 59 μg | (30 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 23.3 g | |||
| Uric acid | 158 mg | |||
| Cholesterol | 257 mg | |||
| Complete sugar | 10 g |
Ingredients
- For the soup
- 1 kilogram fresh Mushrooms
- 1 shallot (finely chopped)
- 2 Tbsps parsley (finely chopped)
- 2 Tbsps butter
- 1 Tbsp Pastry flour
- 1 tsp Dried-porcini powder
- 300 grams Whipped cream
- salt
- freshly ground peppers
- 1 Tbsp lemon juice
- For the dumplings
- 6 day-old White rolls
- 250 milliliters milk
- 1 shallot
- ½ bunch parsley
- 1 Tbsp butter
- 3 eggs
- breadcrumbs (as needed)
- salt
- freshly ground peppers
- freshly grated Nutmeg
Preparation steps
For the dumplings: Thinly slice the bread. Mix with the warmed milk and let stand for about 30 minutes.
Meanwhile, peel the shallot and chop finely. Pick the parsley leaves from the stalks and chop finely.
Add 1/2 the chopped parsley and the shallot to the bread and mix well. Mix in the eggs and breadcrumbs, if necessary. Season with salt, pepper and nutmeg.
With wet hands, shape the mixture into 4 large dumplings. Simmer in salted water for about 20 minutes over medium heat.
For the mushroom soup: Sweat the shallot in hot butter until translucent. Add the mushrooms and sauté over high heat for about 2 minutes, stirring. Stir in the flour, cover and cook for about 5 minutes.
Stir in the cream and bring to a boil. Add the broth and bring back to a boil. Add the porcini powder and lemon juice and season with salt and pepper. Transfer to serving bowls along with the dumplings. Serve sprinkled with parsley.
