Potato and Mushroom Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 50 min.
Ready in
Calories:
433
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 433 cal. | (21 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 31 g | (27 %) | ||
| Carbohydrates | 23 g | (15 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4.8 g | (16 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 2.3 μg | (12 %) | ||
| Vitamin E | 1.3 mg | (11 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 7.8 mg | (65 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 37 μg | (12 %) | ||
| Pantothenic acid | 2.2 mg | (37 %) | ||
| Biotin | 10.7 μg | (24 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 27 mg | (28 %) | ||
| Potassium | 783 mg | (20 %) | ||
| Calcium | 222 mg | (22 %) | ||
| Magnesium | 50 mg | (17 %) | ||
| Iron | 2 mg | (13 %) | ||
| Iodine | 21 μg | (11 %) | ||
| Zinc | 2.3 mg | (29 %) | ||
| Saturated fatty acids | 17 g | |||
| Uric acid | 72 mg | |||
| Cholesterol | 69 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 500 grams starchy potatoes
- 1 onion
- 1 garlic clove
- 2 Tbsps butter
- 100 milliliters dry white wine
- 600 milliliters Vegetable broth
- 200 milliliters Whipped cream
- 50 grams grated Parmesan
- salt
- freshly ground peppers
- Nutmeg (freshly grated)
- 200 grams Porcini mushroom
- 2 Tbsps olive oil
- 2 Tbsps Basil
Preparation steps
1.
Peel, rinse and dice the potatoes. Peel and finely chop the onion and garlic. Sweat both in butter until translucent. Add the potato cubes and deglaze with the wine. Pour in the broth and simmer over medium heat in a closed pan for about 15 minutes.
2.
Purée the soup with a hand blender and stir in the cream and the Parmesan. Season well with salt, pepper and nutmeg.
3.
Trim the mushrooms and cut into 1/2 cm thick slices (approximately 1/4 inch). Fry the mushrooms in some oil for 2-3 minutes while turning. Season with salt and pepper.
4.
Pour the soup into bowls and distribute the mushrooms on top.
Serve garnished with the basil.
