Chestnut and Mushroom Soup
(0 votes)
(0 votes)
Health Score:
71 / 100
Difficulty:
easy
Difficulty
Preparation:
40 min.
Preparation
Calories:
407
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 407 cal. | (19 %) | ||
| Protein | 13 g | (13 %) | ||
| Fat | 27 g | (23 %) | ||
| Carbohydrates | 24 g | (16 %) | ||
| Sugar added | 5 g | (20 %) | ||
| Roughage | 14.3 g | (48 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 5.7 μg | (29 %) | ||
| Vitamin E | 1.7 mg | (14 %) | ||
| Vitamin K | 5.9 μg | (10 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.8 mg | (73 %) | ||
| Niacin | 16.7 mg | (139 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 85 μg | (28 %) | ||
| Pantothenic acid | 5.3 mg | (88 %) | ||
| Biotin | 31 μg | (69 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 26 mg | (27 %) | ||
| Potassium | 1,066 mg | (27 %) | ||
| Calcium | 48 mg | (5 %) | ||
| Magnesium | 51 mg | (17 %) | ||
| Iron | 2.9 mg | (19 %) | ||
| Iodine | 12 μg | (6 %) | ||
| Zinc | 3.1 mg | (39 %) | ||
| Saturated fatty acids | 10.6 g | |||
| Uric acid | 181 mg | |||
| Cholesterol | 20 mg | |||
| Complete sugar | 14 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 3 cups Porcini mushroom
- 1 clove garlic cloves
- 1 Red onion
- ½ cup Chestnuts (canned)
- 1.333 cups Tomatoes
- 2 Tbsps olive oil
- ⅞ cup Red wine
- 2 ½ cups Vegetable broth
- ¼ cup cream
- 1 sprig rosemary
- 0.333 cup Bacon
- 2 Tbsps balsamic vinegar
- 1 Tbsp tomato puree
- 1 Tbsp sugar
- salt
- peppers
Preparation steps
1.
Peel and finely chop the onion and garlic. Finely dice the chestnuts. Drop the tomatoes into boiling water for a few seconds, refresh in cold water, peel, deseed and finely chop the flesh. Heat the olive oil in a pan and saute the garlic and onion until translucent. Stir in 150 ml/2/3 cup red wine. Add the chestnuts, tomatoes, cream, vegetable broth and rosemary and simmer over a low heat for about 15 minutes.
2.
Finely dice the bacon and fry until crisp. Add the rest of the red wine with the balsamic vinegar, tomato puree and sugar and simmer for 5 minutes. Clean and finely chop the porcini, add to the pan and fry briefly.
3.
Season the soup with salt and pepper, ladle into plates and garnish with the mushroom mixture.
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