Porcini Mushroom Soup with Walnuts
(0 votes)
(0 votes)
Health Score:
85 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in
Calories:
359
calories
Calories
Nutritional values
1 each contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 359 cal. | (17 %) | ||
| Protein | 14 g | (14 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 12 g | (8 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 9 g | (30 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 4.3 μg | (22 %) | ||
| Vitamin E | 3.7 mg | (31 %) | ||
| Vitamin K | 8.9 μg | (15 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 13.1 mg | (109 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 53 μg | (18 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 25.2 μg | (56 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 16 mg | (17 %) | ||
| Potassium | 772 mg | (19 %) | ||
| Calcium | 183 mg | (18 %) | ||
| Magnesium | 58 mg | (19 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 19 μg | (10 %) | ||
| Zinc | 3.2 mg | (40 %) | ||
| Saturated fatty acids | 11.3 g | |||
| Uric acid | 131 mg | |||
| Cholesterol | 46 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 1 onion
- 1 garlic clove
- 200 grams starchy potatoes
- 500 grams fresh Porcini mushroom
- 2 Tbsps butter
- 1 tsp finely chopped rosemary
- 1 tsp finely chopped thyme
- 100 milliliters dry white wine
- 700 milliliters Vegetable broth
- 100 milliliters Whipped cream
- salt
- freshly ground peppers
- 1 pinch Dried-porcini powder
- 50 grams Walnut
- 4 Tbsps shaved Parmesan
- parsley (for sprinkling)
Preparation steps
1.
Peel and finely chop onion and garlic. Peel, rinse and dice potatoes. Wipe mushrooms clean and chop. In a saucepan, melt butter. Add onion and garlic and cook until translucent. Add potatoes and mushrooms and sauté briefly. Stir in rosemary, thyme, and white wine. Add broth and simmer about 20 minutes over medium heat.
2.
Puree soup with an immersion blender until smooth. Stir in cream, bring to a boil again and season with salt, pepper, and porcini powder. Ladle soup into bowls and serve sprinkled with walnuts, Parmesan, and parsley.
