Porcini Soup with Milk Foam
(0 votes)
(0 votes)
Health Score:
88 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
115
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 115 cal. | (5 %) | ||
| Protein | 6 g | (6 %) | ||
| Fat | 8 g | (7 %) | ||
| Carbohydrates | 5 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 4 g | (13 %) |
more nutritional values
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 0.3 mg | (3 %) | ||
| Vitamin K | 7.4 μg | (12 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.4 mg | (36 %) | ||
| Niacin | 5.9 mg | (49 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 24 μg | (8 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.4 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 6 mg | (6 %) | ||
| Potassium | 327 mg | (8 %) | ||
| Calcium | 76 mg | (8 %) | ||
| Magnesium | 16 mg | (5 %) | ||
| Iron | 0.8 mg | (5 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 5.4 g | |||
| Uric acid | 63 mg | |||
| Cholesterol | 23 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Porcini mushroom
- 1 small onion
- 1 garlic clove
- 1 tsp butter
- 1 Tbsp chopped parsley
- salt
- white peppers
- 500 milliliters vegetable stock (from a jar)
- 1 pinch Nutmeg
- 1 Tbsp lemon juice
- 150 milliliters milk
- 4 Tbsps Crème fraiche
Preparation steps
1.
Clean mushrooms and cut into slices. Peel onion and garlic and cut into slices. Heat butter in a saucepan and saute onion and garlic until translucent. Add mushrooms and saute briefly. Add parsley and season with salt and pepper. Add vegetable stock and simmer for about 10 minutes, season to taste with nutmeg and lemon juice.
2.
Froth milk with an immersion blender. Fill preheated glasses up to half with soup, add a spoonful of crème fraiche and top with remaining soup. Garnish with milk foam and serve immediately.
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