Potato Soup with Mushrooms
Healthy, because
Even smarter
Nutritional values
Our need for vitamin D is largely covered by our body. However, depending on climate, lifestyle or age, sunlight may not be sufficient to stimulate sufficient vitamin D production in the skin. Mushrooms are therefore a good choice as they provide plenty of the sun's vitamin.
At 1.94 mg per 100 grams, mushrooms are already a good source of vitamin D. Porcini mushrooms even provide 3.10 mg of the sun vitamin and at the same time score points for their particularly fine aroma. Ideal if you want to serve the soup to guests.
(Percentage of daily recommendation)
| Calorie | 386 cal. | (18 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 22 g | (19 %) | ||
| Carbohydrates | 38 g | (25 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 5 g | (17 %) |
| Vitamin A | 1 mg | (125 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 0.9 mg | (8 %) | ||
| Vitamin K | 31.6 μg | (53 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 6.6 mg | (55 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 56 μg | (19 %) | ||
| Pantothenic acid | 1.9 mg | (32 %) | ||
| Biotin | 11.3 μg | (25 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 46 mg | (48 %) | ||
| Potassium | 1,213 mg | (30 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 67 mg | (22 %) | ||
| Iron | 2.6 mg | (17 %) | ||
| Iodine | 18 μg | (9 %) | ||
| Zinc | 1.5 mg | (19 %) | ||
| Saturated fatty acids | 13.8 g | |||
| Uric acid | 71 mg | |||
| Cholesterol | 57 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 800 grams potatoes
- 2 carrots
- 1 onion
- 4 Tbsps butter
- salt
- freshly ground peppers
- 1 tsp Caraway
- 1 tsp paprika (sweet)
- 1 ⅕ liters Vegetable broth
- 150 grams small button Mushroom
- 200 grams Sour cream
- 2 Tbsps chopped parsley (for garnish)
Preparation steps
Rinse potatoes and carrots, peel and cut into small cubes. Peel onion, cut in half lengthwise and dice. Melt 2 tablespoons butter in a pot, sauté potatoes and carrot briefly. Add onions, caraway and paprika to the pot, mix, sauté briefly, add broth, bring to a boil and simmer for about 10 minutes.
Brush mushrooms with a paper towel, trim and slice. Add mushrooms to the pot and simmer for another 10 minutes.
Add sour cream, stir and heat. Serve in a bowl garnished with parsley.
