Soup with Leek and Mushrooms
(0 votes)
(0 votes)
Health Score:
90 / 100
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 40 min.
Ready in
Calories:
268
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 268 cal. | (13 %) | ||
| Protein | 11 g | (11 %) | ||
| Fat | 15 g | (13 %) | ||
| Carbohydrates | 21 g | (14 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 6.2 g | (21 %) |
more nutritional values
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 2.2 μg | (11 %) | ||
| Vitamin E | 0.8 mg | (7 %) | ||
| Vitamin K | 32.7 μg | (55 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.5 mg | (45 %) | ||
| Niacin | 8.2 mg | (68 %) | ||
| Vitamin B₆ | 0.4 mg | (29 %) | ||
| Folate | 103 μg | (34 %) | ||
| Pantothenic acid | 2.5 mg | (42 %) | ||
| Biotin | 15.9 μg | (35 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 33 mg | (35 %) | ||
| Potassium | 870 mg | (22 %) | ||
| Calcium | 223 mg | (22 %) | ||
| Magnesium | 52 mg | (17 %) | ||
| Iron | 2.3 mg | (15 %) | ||
| Iodine | 26 μg | (13 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 9.7 g | |||
| Uric acid | 119 mg | |||
| Cholesterol | 40 mg | |||
| Complete sugar | 9 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 250 grams Porcini mushroom
- 1 stalk Leeks
- 2 Tbsps clarified butter
- 300 grams floury potatoes
- 1 garlic clove (chopped)
- 1 Tbsp marjoram (chopped)
- ½ l Vegetable broth (or veal stock)
- ½ l milk
- salt
- freshly ground peppers
- Nutmeg
- 2 Tbsps Crème fraiche
- marjoram (for garnish)
Preparation steps
1.
Clean mushrooms carefully and cut into bite-sized slices.
2.
Rinse leek and cut into half rings. Heat ghee (clarified butter) in a pot and saute leek and mushrooms for a few minutes, remove from pot.
3.
Peel potatoes and cut into small cubes. Saute in the same pot with garlic and marjoram, add broth and milk. Simmer for about 20 minutes and puree soup. Add creme fraiche, season with salt, marjoram and pepper. Return mushrooms and leek to the pot and let stand for about 2 minutes. Pour soup into bowls and serve garnished with marjoram.
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