Woodland Funghi Veloute

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Woodland Funghi Veloute
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Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 6 h. 35 min.
Ready in
Calories:
188
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie188 cal.(9 %)
Protein6 g(6 %)
Fat17 g(15 %)
Carbohydrates3 g(2 %)
Sugar added0 g(0 %)
Roughage2.3 g(8 %)
Vitamin A0.1 mg(13 %)
Vitamin D2.4 μg(12 %)
Vitamin E1 mg(8 %)
Vitamin K25.3 μg(42 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.5 mg(45 %)
Niacin6.5 mg(54 %)
Vitamin B₆0.1 mg(7 %)
Folate30 μg(10 %)
Pantothenic acid2.3 mg(38 %)
Biotin18.2 μg(40 %)
Vitamin B₁₂0.1 μg(3 %)
Vitamin C8 mg(8 %)
Potassium482 mg(12 %)
Calcium56 mg(6 %)
Magnesium22 mg(7 %)
Iron1.5 mg(10 %)
Iodine21 μg(11 %)
Zinc0.7 mg(9 %)
Saturated fatty acids8.2 g
Uric acid69 mg
Cholesterol32 mg
Complete sugar2 g

Ingredients

for
4
Ingredients
2 Tbsps olive oil
1 Tbsp 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.

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