Zucchini Bisque with Mushrooms

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 cup 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

Difficulty

Preparation:

25 min.

Preparation

ready in 55 min.

Ready in

Calories:

310

calories

Calories

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Nutritional values

1 serving contains
(Percentage of daily recommendation)

Calorie	310 kcal	(15 %)
Protein	4.05 g	(4 %)
Fat	29.33 g	(25 %)
Carbohydrates	9.43 g	(6 %)
Sugar added	0 g	(0 %)
Roughage	1.81 g	(6 %)

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more nutritional values

Vitamin A	316.42 mg	(39,553 %)
Vitamin D	1.79 μg	(9 %)
Vitamin E	0.82 mg	(7 %)
Vitamin B₁	0.07 mg	(7 %)
Vitamin B₂	0.24 mg	(22 %)
Niacin	2.07 mg	(17 %)
Vitamin B₆	0.22 mg	(16 %)
Folate	30.88 μg	(10 %)
Pantothenic acid	0.69 mg	(12 %)
Biotin	0.73 μg	(2 %)
Vitamin B₁₂	0.1 μg	(3 %)
Vitamin C	21.25 mg	(22 %)
Potassium	432.08 mg	(11 %)
Calcium	77.35 mg	(8 %)
Magnesium	26.21 mg	(9 %)
Iron	1.24 mg	(8 %)
Iodine	7.87 μg	(4 %)
Zinc	0.63 mg	(8 %)
Saturated fatty acids	18.41 g
Cholesterol	84.66 mg

Author of this recipe:

EAT SMARTER

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Ingredients

for

servings

Ingredients: 1.333 cups
Chanterelle; 2 ½ tablespoons
butter; 2
zucchini (diced); 2
shallots (sliced); 2 cloves
garlic (chopped); ⅞ cup
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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Preparation steps

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

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.

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

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

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