Name: Zucchini bisque with mushrooms
Total time: 55 min
Yield: 4
Ingredients: 1.333 cups Chanterelle; 2.5 tablespoons butter; 2 zucchini diced; 2 shallots sliced; 2 cloves garlic chopped; 0.875 cups cream; 2 cups vegetable stock; 2 tablespoons Crème fraiche; white wine; salt; freshly ground peppers; Nutmeg ground; 2 tablespoons Parsley leaf roughly chopped

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Difficulty:	easy
Preparation:	25 min
Ready in:	55 min

Vegetable

Nutrition

1 serving contains (Percentage of daily recommendation)

Calories	310 kcal	(16%)
Protein	4 g	(8%)
Fat	29 g	(36%)
Carbohydrates	9 g	(3%)
Added Sugar	0 g	(0%)
Roughage	2 g	(7%)
Vitamin A	316.42 µg	(40%)
Vitamin D	1.79 µg	(36%)
Vitamin E	0.82 mg	(7%)
Vitamin B1	0.07 mg	(6%)
Vitamin B2	0.24 mg	(17%)
Niacin	2.07 mg	(13%)
Vitamin B6	0.22 mg	(16%)
Folate	30.88 µg	(15%)
Pantothenic Acid	0.69 mg	(12%)
Biotin	0.73 µg	(1%)
Vitamin B12	0.1 µg	(4%)
Vitamin C	21.25 mg	(27%)
Potassium	432.08 mg	(22%)
Calcium	77.35 mg	(10%)
Magnesium	26.21 mg	(7%)
Iron	1.24 mg	(9%)
Iodine	7.87 µg	(5%)
Zinc	0.63 mg	(6%)
Saturates	18 g
Uric Acid	0 g
Cholesterol	84.66 mg

Recipe Development: EAT SMARTER

Ingredients

For servings

1 ⅓ cups	Chanterelle
2 ½ tablespoons	butter
2	zucchini diced
2	shallots sliced
2 cloves	garlic chopped
⅞ cups	cream
2 cups	vegetable stock
2 tablespoons	Crème fraiche
	white wine
	salt
	freshly ground peppers
	Nutmeg ground
2 tablespoons	Parsley leaf roughly chopped

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Directions

1 Clean the chanterelles and leave them whole or cut them in half, depending on size.

2 Heat 1 tbsp butter in a pan, add the courgettes, shallots and garlic and sweat until soft. Deglaze with white wine and heat until the wine has evaporated. Add the stock and cream and simmer gently over a low heat for about 20 minutes.

3 Sweat the chanterelles in the rest of the butter, remove from the heat and season with salt and pepper.

4 Puree the soup, stir in the crème fraîche, and season to taste with salt, pepper and nutmeg.

5 Finally stir in the parsley and chanterelles and serve in warmed bowls.

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