Eat Smarter USA | Eat Healthy. Live Smarter.
Ingredients
Mushroom Soup with Sour Cream and Parsley
- Ingredients
- 18 ozs Chanterelle
- 3 pcs Bacon
- 1 onion
- 1 garlic clove
- ½ bunch parsley
- 1 Tbsp butter
- salt
- 1 pinch Nutmeg
- peppers
- 3 Tbsps dry white wine
- 24 ozs Vegetable broth
- 5 Tbsps Sour cream (or crème fraiche)
Clean mushrooms and cut into pieces. Dice the bacon finely. Peel onion and garlic and finely chop. Rinse parsley, shake dry and chop finely. Fry the onion with the garlic in the butter until soft, then add the bacon and fry for a few minutes. Add mushrooms and sauté. Season with salt, nutmeg and pepper.
Pour in wine, bring to a boil and pour in the broth. Bring the soup to a boil and remove from heat. Combine the sour cream in a bowl with about approximately 1/4 cup of liquid from the soup, whisk well and stir mixture into the soup. Taste and adjust seasonings. Serve sprinkled with parsley in preheated bowls.
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 42 g | (36 %) | ||
| Carbohydrates | 3 g | (2 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.4 g | (15 %) |
Healthy, because
This dish contains iron, fiber and B vitamins from the mushrooms.
Even smarter
Depending on availability, the chanterelles can also be replaced less-pungent porcini mushrooms.