Soup with Leek and Mushrooms

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Soup with Leek and Mushrooms
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Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
268
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie268 cal.(13 %)
Protein11 g(11 %)
Fat15 g(13 %)
Carbohydrates21 g(14 %)
Sugar added0 g(0 %)
Roughage6.2 g(21 %)
Vitamin A0.2 mg(25 %)
Vitamin D2.2 μg(11 %)
Vitamin E0.8 mg(7 %)
Vitamin K32.7 μg(55 %)
Vitamin B₁0.2 mg(20 %)
Vitamin B₂0.5 mg(45 %)
Niacin8.2 mg(68 %)
Vitamin B₆0.4 mg(29 %)
Folate103 μg(34 %)
Pantothenic acid2.5 mg(42 %)
Biotin15.9 μg(35 %)
Vitamin B₁₂0.5 μg(17 %)
Vitamin C33 mg(35 %)
Potassium870 mg(22 %)
Calcium223 mg(22 %)
Magnesium52 mg(17 %)
Iron2.3 mg(15 %)
Iodine26 μg(13 %)
Zinc2 mg(25 %)
Saturated fatty acids9.7 g
Uric acid119 mg
Cholesterol40 mg
Complete sugar9 g

Ingredients

for
4
Ingredients
250 grams Porcini mushroom
1 stalk Leeks
2 Tbsps clarified butter
300 grams floury potatoes
1 garlic clove (chopped)
1 Tbsp marjoram (chopped)
½ l Vegetable broth (or veal stock)
½ l milk
salt
freshly ground peppers
Nutmeg
2 Tbsps Crème fraiche
marjoram (for garnish)
How healthy are the main ingredients?
potatoPorcini mushroomLeekmarjoramgarlic clovesalt

Preparation steps

1.

Clean mushrooms carefully and cut into bite-sized slices.

2.

Rinse leek and cut into half rings. Heat ghee (clarified butter) in a pot and saute leek and mushrooms for a few minutes, remove from pot. 

3.

Peel potatoes and cut into small cubes. Saute in the same pot with garlic and marjoram, add broth and milk. Simmer for about 20 minutes and puree soup. Add creme fraiche, season with salt, marjoram and pepper. Return mushrooms and leek to the pot and let stand for about 2 minutes. Pour soup into bowls and serve garnished with marjoram.