Mushroom and Saffron Soup

L'ANTRO DELL'ALCHIMISTA
9Ingredients
50Minutes
160Calories

Description

This recipe calls for fresh porcini mushrooms, which can be hard to find; you can substitute other wild mushrooms, such as shiitake, oyster, or hen of the woods, or a combination of these. Do not use dried porcini, which are much more pronounced in…

flavor. Saffron needs to soak in water to soften before being added to the soup, which is pureed for a creamy consistency. Potatoes lend the soup extra body and earthy flavor.

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Ingredients

US|METRIC
  • 500 grams porcini mushrooms
  • 1 onion
  • 200 grams potatoes
  • 30 grams butter
  • 700 milliliters vegetable stock
  • 250 milliliters whole milk
  • salt
  • saffron
  • sage
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    Directions

    1. Wash the mushrooms and cut into pieces.
    2. Peel and dice both the onion and potatoes.
    3. Soak some strands of saffron in water for 20 minutes.
    View 6 More StepsDiscover more recipes from L'Antro dell'Alchimista

    NutritionView More

    160Calories
    Sodium40% DV970mg
    Fat12% DV8g
    Protein8% DV4g
    Carbs6% DV17g
    Fiber12% DV3g
    Calories160Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium970mg40%
    Potassium370mg11%
    Protein4g8%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate17g6%
    Dietary Fiber3g12%
    Sugars7g14%
    Vitamin A15%
    Vitamin C20%
    Calcium15%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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