Wild Mushroom Soup with Puff Pastry Crust
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(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
1442
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 1,442 cal. | (69 %) | ||
| Protein | 18 g | (18 %) | ||
| Fat | 117 g | (101 %) | ||
| Carbohydrates | 82 g | (55 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 8.9 g | (30 %) |
more nutritional values
| Vitamin A | 1.1 mg | (138 %) | ||
| Vitamin D | 4.2 μg | (21 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 25.3 μg | (42 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 9.8 mg | (82 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 65 μg | (22 %) | ||
| Pantothenic acid | 3.3 mg | (55 %) | ||
| Biotin | 23.9 μg | (53 %) | ||
| Vitamin B₁₂ | 0.3 μg | (10 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 759 mg | (19 %) | ||
| Calcium | 107 mg | (11 %) | ||
| Magnesium | 41 mg | (14 %) | ||
| Iron | 2.8 mg | (19 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 2.2 mg | (28 %) | ||
| Saturated fatty acids | 73.7 g | |||
| Uric acid | 98 mg | |||
| Cholesterol | 459 mg | |||
| Complete sugar | 5 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 4 plates Puff pastry dough (square, about 300 grams or 11 ounces, frozen)
- 2 egg yolks
- 400 grams fresh, mixed Wild mushroom
- 2 shallots
- 2 tsps Dried-porcini powder
- 2 Tbsps chopped parsley
- 4 Tbsps clarified butter
- 400 milliliters Beef broth
- 150 grams Crème fraiche
- salt
- freshly ground peppers
- 2 Tbsps scallions
Preparation steps
1.
Trim the mushrooms and chop into smaller pieces as needed. Peel the shallots and finely dice.
2.
Heat the clarified butter in a pot and cook the mushrooms, shallots and parsley for 3-4 minutes. Stir in the porcini mushroom powder and broth, bring to a boil, reduce the heat and simmer for about 10 minutes. Season with salt and pepper, then stir in the creme fraiche and pour into oven-safe soup bowls.
3.
Roll out the puff pastry on lightly floured surface and cut into 4 circles, slightly larger than the soup bowls. Whisk the egg yolks. Brush the edges of the bowls with the yolks and place a puff pastry circle on each. Press down, brush with yolk and bake in a preheated oven at 200°C (approximately 400°F) for about 15 minutes. Serve immediately.
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