Potato Beef Soup with Mushrooms
Potato beef soup with mushrooms - Hearty food to spoon from home. Photo: Iris Lange-Fricke
Healthy, because
Even smarter
Nutritional values
This dish is packed with powerful protein from the beef as well as nutrients like vitamin C from the mushrooms.
Turn this dish vegetarian by substituting the minced beef for cooked brown lentils.
(Percentage of daily recommendation)
| Calorie | 517 cal. | (25 %) | ||
| Protein | 23 g | (23 %) | ||
| Fat | 39 g | (34 %) | ||
| Carbohydrates | 20 g | (13 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 1.3 μg | (7 %) | ||
| Vitamin E | 4.6 mg | (38 %) | ||
| Vitamin K | 50.4 μg | (84 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 12.9 mg | (108 %) | ||
| Vitamin B₆ | 0.6 mg | (43 %) | ||
| Folate | 90 μg | (30 %) | ||
| Pantothenic acid | 1.6 mg | (27 %) | ||
| Biotin | 14.3 μg | (32 %) | ||
| Vitamin B₁₂ | 3.5 μg | (117 %) | ||
| Vitamin C | 37 mg | (39 %) | ||
| Potassium | 1,061 mg | (27 %) | ||
| Calcium | 104 mg | (10 %) | ||
| Magnesium | 73 mg | (24 %) | ||
| Iron | 3.9 mg | (26 %) | ||
| Iodine | 20 μg | (10 %) | ||
| Zinc | 5 mg | (63 %) | ||
| Saturated fatty acids | 15.4 g | |||
| Uric acid | 159 mg | |||
| Cholesterol | 87 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 22 ozs potatoes
- 7 ozs Leeks
- 2 Tbsps Canola oil
- 26 ozs Vegetable broth
- salt
- ½ tsp ground Caraway
- 7 ozs button Mushroom
- 14 ozs Ground beef
- ½ tsp dried marjoram
- 7 ozs Whipped cream
- ½ bunch parsley
- 1 ½ ozs Walnut
Kitchen utensils
Preparation steps
Peel and wash the potatoes and cut them into small cubes. Leek clean, wash, lengthwise halve and cut into fine rings.
Heat 1 tablespoon of canola oil in a saucepan, add the potatoes and the leeks, and fry for 3-4 minutes at medium heat. Add the stock, season with salt and caraway seeds, and cook for 10-15 minutes.
Meanwhile, clean, wash and slice the mushrooms. Heat the remaining oil in a pan, first fry the meat for 5 minutes while stirring, then add the mushrooms and fry for another 3 minutes. Season with marjoram, salt, and caraway seeds.
Add cream and the mushroom mince mixture to the soup, stir and let it heat up. Wash parsley, shake dry and chop. Coarsely chop the walnuts. Serve the soup garnished with parsley and walnuts.
