Spinach and Button Mushroom Soup

0
Average: 0 (0 votes)
(0 votes)
Spinach and Button Mushroom Soup
share Share
print
bookmark_border Copy URL
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
319
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie319 cal.(15 %)
Protein7 g(7 %)
Fat29 g(25 %)
Carbohydrates6 g(4 %)
Sugar added0 g(0 %)
Roughage2.8 g(9 %)
Vitamin A0.4 mg(50 %)
Vitamin D2.6 μg(13 %)
Vitamin E1.1 mg(9 %)
Vitamin K92.2 μg(154 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.6 mg(55 %)
Niacin7 mg(58 %)
Vitamin B₆0.2 mg(14 %)
Folate60 μg(20 %)
Pantothenic acid2.4 mg(40 %)
Biotin20.3 μg(45 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C18 mg(19 %)
Potassium653 mg(16 %)
Calcium100 mg(10 %)
Magnesium38 mg(13 %)
Iron2.1 mg(14 %)
Iodine27 μg(14 %)
Zinc0.9 mg(11 %)
Saturated fatty acids18.1 g
Uric acid83 mg
Cholesterol78 mg
Complete sugar3 g

Ingredients

for
4
Ingredients
2 onions
2 cloves garlic cloves
4 Tbsps butter
6 cups button Mushrooms
salt
freshly ground Black pepper
ground Nutmeg
4 Tbsps dry sherry
4 cups vegetable stock
cup cream (at least 30 % fat)
4 Tbsps Crème fraiche
2 handfuls Spinach
How healthy are the main ingredients?
MushroomSpinachgarlic cloveonionsaltNutmeg

Preparation steps

1.
Wash and sort the spinach. Remove any hard stalks and roughly chop the leaves. Blanch briefly in boiling, salted water. Refresh in cold water and drain. Peel and finely chop the onions and garlic. Heat 2 tbsp butter and sweat the onions and garlic until translucent. Clean and roughly chop the mushrooms. Reserve 8 tbsp of the mushrooms to put into the soup at the end. Add the remaining mushrooms to the pan with the onions and garlic and saute over a high heat until all the liquid has evaporated. Heat the remaining butter and saute the reserved mushrooms over a high heat. Season with salt and pepper. Stir the sherry into the mushrooms and onions and add the vegetable stock. Simmer without a lid for 5 minutes, then add the cream and creme fraiche.
2.
Puree the soup. Season with salt and pepper and add nutmeg to taste. Add the fried mushrooms to the soup, stir in the spinach and serve.