Mushroom soup with buttermilk

Mushroom soup, what could be tastier? Only soup with buttermilk! Delicious autumn soup with buttermilk, will diversify your menu.
glavbyxAuthor avatar
Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 13 % 2 g
Fats 25 % 4 g
Carbohydrates 63 % 10 g
84 kcal
GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 1 h
  1. Step 1:

    Step 1.

    Products you will need.

  2. Step 2:

    Step 2.

    The butter needs to be cleaned (remove a thin spit from the cap), thoroughly washed in several waters, put on fire, bring to a boil, remove from heat, drain the water and rinse under running water, pour fresh water, bring to a boil, remove the foam and cook for 20 minutes. Drain the water again, rinse again, all the butter is ready for use, now you can cook soup or fry with them.

  3. Step 3:

    Step 3.

    Peel the potatoes, cut into pieces and throw them into a saucepan with water.

  4. Step 4:

    Step 4.

    Fry mushrooms in a frying pan with vegetable oil until half cooked, add salt, finely chopped onion and grated carrot. Fry until golden brown, stirring occasionally. Add to the soup. Add salt to the soup, add pepper to taste, put a bay leaf. Cook until the potatoes are ready, you can add greens.

  5. Step 5:

    Step 5.

    Bon appetit!

Caloric content of the products possible in the composition of the dish

  • Onion - 41   kcal/100g
  • Ripe potatoes - 80   kcal/100g
  • Baked potatoes - 70   kcal/100g
  • Mashed potatoes - 380   kcal/100g
  • Boiled potatoes - 82   kcal/100g
  • Potatoes in uniform - 74   kcal/100g
  • Fried potatoes - 192   kcal/100g
  • Carrots - 33   kcal/100g
  • Dried carrots - 275   kcal/100g
  • Boiled carrots - 25   kcal/100g
  • Buttermilk - 23   kcal/100g
  • Bay leaf - 313   kcal/100g
  • Ground black pepper - 255   kcal/100g
  • Vegetable oil - 873   kcal/100g
  • Salt - 0   kcal/100g

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