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Ingredients
Mushroom Soup with Tomatoes
Clean the porcini mushrooms with a damp kitchen towel and trim the stem ends with a small knife. Cut mushrooms into slices.
Peel shallots, halve lengthwise and cut into thin strips.
Split leek lengthwise, rinse well and drain and cut into strips .
In a wide pot, heat 2-3 tablespoons of olive oil. Sauté mushrooms and shallots over medium heat until softened. Add the rosemary sprigs and season with salt and pepper. Continue to cook, covered, for about 10 minutes more.
Meanwhile, cut an X in stem end of tomatoes, plunge them into boiling water, shock in cold water and then peel off skin. Cut tomatoes into quarters, remove seeds and cut into strips.
Rinse the parsley, chervil and chives. Pluck parsley and chervil leaves. Chop all the herbs finely.
Add chicken stock, leeks and tomatoes to the mushrooms and bring to a boil. Season with salt and pepper.
Finely grate Parmesan cheese. Brush the ciabatta with the remaining olive oil, sprinkle with Parmesan cheese and place on a baking sheet. Toast under preheated broiler, watching carefully. Serve in warmed soup bowls with Parmesan toasts.
(Percentage of daily recommendation)
| Calorie | 224 cal. | (11 %) | ||
| Protein | 10 g | (10 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 15 g | (10 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9.5 g | (32 %) |
Healthy, because
Mushrooms not only provide a lot of muscle and bone building protein and vitamin D, but also a generous portion of pantothenic acid. This B-vitamin assumes various functions in energy metabolism, promotes wound healing and prevents severe scarring.
Even smarter
Chervil can easily be replaced by parsley, the shallots with a mild onion.