Woodland Funghi Veloute

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Woodland Funghi Veloute
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Health Score:
8,0 / 10
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 6 h. 35 min.
Ready in
Calories:
302
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie302 kcal(14 %)
Protein5.98 g(6 %)
Fat26.28 g(23 %)
Carbohydrates14.35 g(10 %)
Sugar added0 g(0 %)
Roughage1.42 g(5 %)
Vitamin A212.47 mg(26,559 %)
Vitamin D0.85 μg(4 %)
Vitamin E0.52 mg(4 %)
Vitamin B₁0.15 mg(15 %)
Vitamin B₂0.74 mg(67 %)
Niacin6.84 mg(57 %)
Vitamin B₆0.2 mg(14 %)
Folate41.66 μg(14 %)
Pantothenic acid2.23 mg(37 %)
Biotin1.94 μg(4 %)
Vitamin B₁₂0.21 μg(7 %)
Vitamin C3.04 mg(3 %)
Potassium682.99 mg(17 %)
Calcium62.67 mg(6 %)
Magnesium18.72 mg(6 %)
Iron0.65 mg(4 %)
Iodine7.5 μg(4 %)
Zinc1.61 mg(20 %)
Saturated fatty acids13.12 g
Cholesterol58.48 mg

Ingredients

for
4
Ingredients
2 tablespoons olive oil
1 tablespoon butter
1 onion (finely chopped)
6 cups button Mushrooms (brushed clean and chopped)
thyme
4 cups vegetable stock
¾ cup double cream
Chives
flat-leaf parsley
salt
freshly ground Black pepper
How healthy are the main ingredients?
Mushroomolive oilonionthymeChivesparsley

Preparation steps

1.
Heat together the oil and butter in a a large saucepan.
2.
Add the onion, mushrooms, and a pinch of salt. Fry gently for 5 minutes, stirring occasionally.
3.
Add the thyme, stir well, and cover with the stock. Pour into a slow cooker and cover with a lid.
4.
Cook on low for 6 - 7 hours until the mushrooms are very soft.
5.
Add the cream, cook on high for 10 minutes, and then puree with an immersion blender until smooth.
6.
Season to taste with salt and pepper. Ladle into bowls and serve with a garnish of the herbs on top.