Zucchini bisque with mushrooms 

Zucchini bisque with mushrooms
310 kcal


Preparation:25 min
Ready in:55 min
1 serving contains (Percentage of daily recommendation)
Calories310 kcal(16%)
Protein4 g(8%)
Fat29 g(36%)
Carbohydrates9 g(3%)
Added Sugar0 g(0%)
Roughage2 g(7%)

Recipe Development: EAT SMARTER


For servings

1 ⅓ cupsChanterelle
2 ½ tablespoonsbutter
2zucchini diced
2shallots sliced
2 clovesgarlic chopped
⅞ cupscream
2 cupsvegetable stock
2 tablespoonsCrème fraiche
white wine
freshly ground peppers
Nutmeg ground
2 tablespoonsParsley leaf roughly chopped


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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