Mushroom Soup with Polenta Dumplings
Nutritional values
(Percentage of daily recommendation)
| Calorie | 312 cal. | (15 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 21 g | (18 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 10.3 g | (34 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 3.9 μg | (20 %) | ||
| Vitamin E | 1.8 mg | (15 %) | ||
| Vitamin K | 60.6 μg | (101 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 11.1 mg | (93 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 124 μg | (41 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 27.5 μg | (61 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 20 mg | (21 %) | ||
| Potassium | 1,018 mg | (25 %) | ||
| Calcium | 88 mg | (9 %) | ||
| Magnesium | 44 mg | (15 %) | ||
| Iron | 3 mg | (20 %) | ||
| Iodine | 24 μg | (12 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 12.1 g | |||
| Uric acid | 150 mg | |||
| Cholesterol | 91 mg | |||
| Complete sugar | 7 g |
Ingredients
- For the soup
- 2 carrots
- 200 grams Celery root
- ½ stalk Leeks
- 1 onion
- 1 Tbsp olive oil
- parsley
- 5 peppercorns
- 1 bay leaf
- 200 grams fresh button Mushroom
- 300 grams fresh Porcini mushroom
- 2 Tbsps clarified butter
- 200 milliliters white wine
- salt
- freshly ground peppers
Preparation steps
For the soup: rinse and peel carrots and celery, cut into chunks. Rinse leek and halve lengthwise. Peel and halve onion. Heat olive oil in a saucepan and brown onion halves. Add vegetables and saute briefly. Add 900 ml (approximately 4 cups) of cold water and parsley, peppercorns and bay leaf. Simmer, covered, for about 45 minutes.
Clean mushrooms with a damp paper towel and cut into slices.
For the polenta dumplings: bring 300 ml (approximately 1 1/4 cup) of water in a small pot to a boil, gradually add polenta, stirring. Bring to a boil and cook for about 10-15 minutes on low heat. Season with salt, pepper and nutmeg, add butter and cool. Add egg and let stand for 5 minutes.
Bring a pot of salted water to a boil, separate dumplings with two teaspoons from polenta mixture and place into a boiling water. Cook for about 5 minutes on low heat. Remove with a slotted spoon and keep warm, covered with plastic wrap.
Starin broth through a sieve, discard vegetables and season broth with salt and pepper. Heat clarified butter in a pan and saute mushrooms for 3 minutes on high heat. Add white wine to the pan and season with salt and pepper. Add mushrooms to the broth and simmer for another 3 minutes. Pour soup into bowls and add polenta dumplings. Sprinkle with fresh thyme and serve.
