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Recipe by Emporion
Mixed mushroom soup is a warm and enveloping dish, perfect for autumn days. Mixed autumn mushrooms, enriched by vegetable broth and the aromas of garlic, parsley, rosemary and thyme, give this soup an intense and rich flavor. Everything is completed by a base of butter and flour that gives the dish creaminess. Seasoned with extra-virgin olive oil, salt and black pepper, this mixed mushroom soup is true comfort food.
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
Step 1 of 4: Clean the mushrooms of any soil and rub them with a damp cloth, then cut them into pieces
Step 2 of 4: Brown the garlic, rosemary and thyme in plenty of oil; sauté the mushrooms in it, then stew them over a lower heat for 15 minutes; season with salt and pepper
Step 3 of 4: Melt the butter, add the flour, toast it and add some of the broth
Step 4 of 4: Cook for 10 minutes, stirring, add the mushrooms and the remaining broth, cook for another 10 minutes and serve with parsley
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In summary: Not suitable for vegans · Contains lactose · Allergens detected: Gluten and Milk and dairy products
In gray: not detectedDetected
| Average values | Per serving159 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 321 kJ77 kcal | 202 kJ48 kcal |
| Fat | 3.15 g | 1.98 g |
| of which saturated fatty acids | 1.62 g | 1.02 g |
| Carbohydrates | 7.19 g | 4.52 g |
| of which sugars | 1.56 g | 0.98 g |
| Fibre | 2.69 g | 1.69 g |
| Protein | 4.13 g | 2.6 g |
| Salt | 0.02 g | 0.01 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label.
