Vegetarian Bisque with Mushrooms

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Vegetarian Bisque with Mushrooms
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Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
523
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie523 kcal(25 %)
Protein11.37 g(12 %)
Fat34.01 g(29 %)
Carbohydrates49.54 g(33 %)
Sugar added0 g(0 %)
Roughage8.81 g(29 %)
Vitamin A1,595.2 mg(199,400 %)
Vitamin D0 μg(0 %)
Vitamin E0.46 mg(4 %)
Vitamin B₁0.16 mg(16 %)
Vitamin B₂0.06 mg(5 %)
Niacin1.93 mg(16 %)
Vitamin B₆0.29 mg(21 %)
Folate40.92 μg(14 %)
Pantothenic acid0.12 mg(2 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0.03 μg(1 %)
Vitamin C40.25 mg(42 %)
Potassium839.96 mg(21 %)
Calcium129.52 mg(13 %)
Magnesium32.72 mg(11 %)
Iron4.16 mg(28 %)
Iodine1.5 μg(1 %)
Zinc0.46 mg(6 %)
Saturated fatty acids17.57 g
Cholesterol65.67 mg
Author of this recipe:

Ingredients

for
4
Ingredients
6
4 cups
potatoes (peeled and finely diced)
4 ¼ cups
carrots (grated)
2
onions (finely chopped)
½ cup
0.333 cup
8
2 tablespoons
1 teaspoon
freshly ground peppers
Product recommendation
Tip: to add a little more spice to this mild soup add a touch of chilli powder.

Preparation steps

1.
Remove the porcini stalks and chop the caps finely. Heat the oil in a pan and fry the chopped porcini. Season and place to one side.
2.
Melt the butter in a saucepan. Fry the onion in the butter, stir without browning, and then add the carrot and potato. Cook for 10 minutes, stirring frequently.
3.
Add 1.5 l of water, cover and cook for 15 minutes.
4.
Remove the pan from the heat and leave to cool slightly before blending to a creamy soup.
5.
Add a little salt and the paprika. Combine the crème fraîche with the soup. Stir and return the pan to a low heat, reheating to a simmer.
6.
Remove from the heat and divide the soup between 4 bowls and adjust the seasoning. Add the porcini and chopped chives. Serve immediately.