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Creamy Mushroom Soup with Celery and Potatoes

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Mushroom soup with celery and potatoes
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 14 % 2 g
Fats 36 % 5 g
Carbohydrates 50 % 7 g
83 kcal
GI: 100 / 0 / 0
  • Make a mushroom broth (about 1.5 quarts). Lift out the mushrooms and chop them. Chop the onion and sweat it in a generous amount of vegetable oil. Add the onion, grated carrot and celery root, and diced potatoes to the broth. Once it comes to a boil, season with salt. Simmer until the vegetables are tender. Then purée everything with a blender. You can stir in 1 tablespoon of flour to thicken it. Return the mushrooms to the pot and bring it back to a boil.

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
  • Forest mushrooms - 21  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Celery - 12  kcal/100g
  • Celery Roots - 32  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Table salt - 0  kcal/100g

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