Spinach and Button Mushroom Soup
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(0 votes)
Health Score:
73 / 100
Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
Calories:
319
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 319 cal. | (15 %) | ||
| Protein | 7 g | (7 %) | ||
| Fat | 29 g | (25 %) | ||
| Carbohydrates | 6 g | (4 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.8 g | (9 %) |
more nutritional values
| Vitamin A | 0.4 mg | (50 %) | ||
| Vitamin D | 2.6 μg | (13 %) | ||
| Vitamin E | 1.1 mg | (9 %) | ||
| Vitamin K | 92.2 μg | (154 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.6 mg | (55 %) | ||
| Niacin | 7 mg | (58 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 60 μg | (20 %) | ||
| Pantothenic acid | 2.4 mg | (40 %) | ||
| Biotin | 20.3 μg | (45 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 18 mg | (19 %) | ||
| Potassium | 653 mg | (16 %) | ||
| Calcium | 100 mg | (10 %) | ||
| Magnesium | 38 mg | (13 %) | ||
| Iron | 2.1 mg | (14 %) | ||
| Iodine | 27 μg | (14 %) | ||
| Zinc | 0.9 mg | (11 %) | ||
| Saturated fatty acids | 18.1 g | |||
| Uric acid | 83 mg | |||
| Cholesterol | 78 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 2 onions
- 2 cloves garlic cloves
- 4 Tbsps butter
- 6 cups button Mushrooms
- salt
- freshly ground Black pepper
- ground Nutmeg
- 4 Tbsps dry sherry
- 4 cups vegetable stock
- ⅞ cup cream (at least 30 % fat)
- 4 Tbsps Crème fraiche
- 2 handfuls Spinach
Preparation steps
1.
Wash and sort the spinach. Remove any hard stalks and roughly chop the leaves. Blanch briefly in boiling, salted water. Refresh in cold water and drain. Peel and finely chop the onions and garlic. Heat 2 tbsp butter and sweat the onions and garlic until translucent. Clean and roughly chop the mushrooms. Reserve 8 tbsp of the mushrooms to put into the soup at the end. Add the remaining mushrooms to the pan with the onions and garlic and saute over a high heat until all the liquid has evaporated. Heat the remaining butter and saute the reserved mushrooms over a high heat. Season with salt and pepper. Stir the sherry into the mushrooms and onions and add the vegetable stock. Simmer without a lid for 5 minutes, then add the cream and creme fraiche.
2.
Puree the soup. Season with salt and pepper and add nutmeg to taste. Add the fried mushrooms to the soup, stir in the spinach and serve.
