Smarter Creamy Mixed Mushroom Soup
Smarter Creamy Mixed Mushroom Soup - Mushroom soup - made easily
Healthy, because
Even smarter
Nutritional values
The high content of vitamin D in the mushrooms strengthens bones and teeth. The soy creamer makes the mushroom soup velvety, but has much less fat and calories than regular creamer and is completely cholesterol-free.
If you like, you can also use other types of mushrooms for this mushroom soup. It also tastes delicious with oyster mushrooms or shiitake mushrooms.
(Percentage of daily recommendation)
| Calorie | 155 cal. | (7 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 12 g | (10 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 7 g | (23 %) |
| Vitamin A | 0 mg | (0 %) | ||
| Vitamin D | 4 μg | (20 %) | ||
| Vitamin E | 1.4 mg | (12 %) | ||
| Vitamin K | 23 μg | (38 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 11.7 mg | (98 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 40 μg | (13 %) | ||
| Pantothenic acid | 3.8 mg | (63 %) | ||
| Biotin | 27.8 μg | (62 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 9 mg | (9 %) | ||
| Potassium | 723 mg | (18 %) | ||
| Calcium | 45 mg | (5 %) | ||
| Magnesium | 35 mg | (12 %) | ||
| Iron | 2.5 mg | (17 %) | ||
| Iodine | 28 μg | (14 %) | ||
| Zinc | 1.1 mg | (14 %) | ||
| Saturated fatty acids | 1.3 g | |||
| Uric acid | 123 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 5 g |
Ingredients
- Ingredients
- 5 dried Porcini mushroom
- 11 ozs brown button Mushroom
- 1 onion
- 1 garlic clove
- 2 sprigs thyme
- 1 Tbsp vegetable oil
- salt
- peppers
- 16 ozs Vegetable broth
- 1 small lemon
- ¼ cup Soy creamer
Kitchen utensils
Preparation steps
Bring 1 cup of water to boil in a small pot. Add porcini mushrooms to a small bowl and pour in the boiling water. Soak for 15 minutes.
Meanwhile, rinse the button mushrooms carefully, trim and cut into quarters. Peel onion and chop finely. Peel and chop garlic. Rinse thyme, pat dry and pluck the leaves.
Heat oil in a pot. Add mushrooms and sauté, stirring, over high heat. Add garlic, onion and thyme and cook for about 1 minute.
Take porcini mushrooms from the water, squeeze out water and chop coarsely.
Strain soaking water through a fine sieve into the pot. Season with salt and pepper.
Add chopped porcini mushrooms and broth and bring to a boil. Cook over medium heat for 20 minutes.
Puree half of the mushroom soup with an immersion blender or blender, put back into the pot and bring to a boil again.
Squeeze lemon and stir 1-2 tablespoons (to taste) lemon juice and soy creamer into the soup. Return to a boil, season with salt and pepper and serve the mushroom soup immediately.
