Onion and Mushroom Soup
(1 vote)
(1 vote)
Health Score:
72 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 55 min.
Ready in
Calories:
157
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 157 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 6 g | (5 %) | ||
| Carbohydrates | 11 g | (7 %) | ||
| Sugar added | 2 g | (8 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 1.9 μg | (10 %) | ||
| Vitamin E | 3.3 mg | (28 %) | ||
| Vitamin K | 19.6 μg | (33 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 39 μg | (13 %) | ||
| Pantothenic acid | 2.3 mg | (38 %) | ||
| Biotin | 21.5 μg | (48 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 671 mg | (17 %) | ||
| Calcium | 61 mg | (6 %) | ||
| Magnesium | 37 mg | (12 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 0.8 g | |||
| Uric acid | 81 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 8 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams onions
- 400 grams button Mushroom
- 2 Tbsps sunflower oil
- 1 tsp sugar
- salt
- freshly ground peppers
- 800 milliliters Beef broth
- 200 milliliters dry white wine
- 2 garlic cloves
- 1 Tbsp lemon juice
Preparation steps
1.
Peel onions and cut into thin rings. Trim mushrooms and cut into slices. Heat oil in a saucepan and slowly fry onions for 10-15 minutes while stirring until soft and season with sugar, salt and pepper. Let simmer for about 5 minutes, stirring occasionally, until they begin to brown. Add mushrooms and cook for 5 minutes until all golden brown.
2.
Then add broth and wine, bring to a boil and simmer for another 15 minutes. Peel garlic and squeeze through a press into the soup and season with lemon juice, salt and pepper. Serve in bowls.
3.
Serve with toasted bread if desired.
