Cream soup of chicken liver and mushrooms with potatoes
Composition / ingredients
5
Servings:
Cooking method
Half a portion of champignons, as well as potatoes, liver and garlic are placed in a liter saucepan and put to cook.
As soon as the potatoes are cooked, we take out all the products, grind them in a blender in puree and put them back.
Cut the second portion of champignons into quarters and put it in cream soup. Add pepper and salt to taste. We wait for boiling and leave for another three minutes.
Mushroom cream soup with chopped herbs and a small piece of butter is served.
Caloric content of the products possible in the composition of the dish
- 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
- Champignons - 24 kcal/100g
- Garlic - 143 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Fresh frozen soup greens in a package - 41 kcal/100g
- Greenery - 41 kcal/100g
- Chicken liver - 140 kcal/100g