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Chicken Liver and Mushroom Cream Soup with Potatoes

A delicious liver soup that's good for you, too!

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Cream soup of chicken liver and mushrooms with 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 41 % 9 g
Fats 23 % 5 g
Carbohydrates 36 % 8 g
112 kcal
GI: 100 / 0 / 0
  • Put half of the mushrooms, along with the potatoes, liver, and garlic, into a 1-quart saucepan and set it to cook. As soon as the potatoes are tender, take everything out, blitz it to a purée in a blender, and return it to the pot. Cut the second half of the mushrooms into quarters and add them to the cream soup. Season with pepper and salt to taste. Bring back to a boil, then let it simmer for another three minutes or so. Serve the mushroom cream soup with chopped fresh herbs and a small pat of butter.

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

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