Mushroom Soup with Leeks and Cheese Croutons
Nutritional values
(Percentage of daily recommendation)
| Calorie | 202 cal. | (10 %) | ||
| Protein | 12 g | (12 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5.1 g | (17 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 1.6 μg | (8 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 67.8 μg | (113 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.9 mg | (58 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 151 μg | (50 %) | ||
| Pantothenic acid | 1.8 mg | (30 %) | ||
| Biotin | 14.2 μg | (32 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 695 mg | (17 %) | ||
| Calcium | 212 mg | (21 %) | ||
| Magnesium | 42 mg | (14 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 1.7 mg | (21 %) | ||
| Saturated fatty acids | 5.3 g | |||
| Uric acid | 142 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 30 grams dried Porcini mushroom
- 250 grams fresh button Mushroom
- 2 stalks Leeks
- 1 garlic clove
- 1 Tbsp butter
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- salt
- freshly ground peppers
- 4 slices Toast
- 60 grams freshly grated Cheese (such as Gauda)
- 1 tsp freshly chopped thyme
- 1 tsp freshly chopped rosemary
Preparation steps
Soak dried mushrooms in lukewarm water. Clean fresh mushrooms, wipe with paper towels and cut into thin slices. Cut leeks lengthwise, rinse, dry and cut into thin rings. Peel garlic and chop finely. Heat butter in a saucepan and saute garlic. Add leeks and mushrooms and saute briefly, deglaze pan with wine, add broth and season with salt and pepper.
Drain soaked mushrooms, chop finely and add to the soup. Simmer for 10 minutes on medium heat. Place slices of toast on a lined with parchment paper baking sheet, sprinkle with cheese and toast under broiler until golden brown, watching carefully. Remove from oven and cool, cut into small cubes. Season soup to taste with salt and pepper, sprinkle with herbs. Pour soup into preheated soup bowls, top with croutons and serve.
