Mushroom Soup

  • 27/10/2005
  • Moderate difficulty
  • 6
  • 50 min

In continental cuisine winter periods are unthinkable without thick, invigorating soups with various combinations based on forest fruits. From Lithuania we “sneak” a recipe that reminds us of Croatian regions Zagorje and Gorski kotar.

Ingredients

  • 3-4 tablespoons of oil
  • 100 g chopped bacon
  • 100 g chopped onion
  • 300 g beech-sticks
  • 250 g champignons
  • 3-4 pepper beans
  • bay leaf
  • 400 g potato
  • 2 cloves pressed garlic
  • 1 tablespoon Vegeta
  • 1.2 l water
  • 200 ml cooking cream
  • 1 tablespoon chopped fresh dill

Preparation

  1. 1.
    Shortly fry bacon and onion in oil, add cut beech-stick, champignons, pepper, bay leaf, cover the pan and sauté on light fire for 10-15 minutes.
  2. 2.
    Then add cubed peeled potatoes, garlic, Vegeta and pour with hot water.
  3. 3.
    Cook on light fire for 15 minutes and in the end stir in sour cream and dill. Let the soup boil.

Serving

Serve the warm soup with black bread.

Advice

During sautéing you can add 10 g of dried edible bolete to the fresh mushrooms, which you have previously soaked in water.

Energy and nutritive values

Energy and nutritive values are calculated for one serving (i.e. for 1 person). If it is a dessert, energy and nutritive values have been calculated for 100 g.

Nutrient Unit of measure Amount F rda (%) M rda (%)
Energy values kcal / kJ 347 / 1.450 - -
Fat g 26,18 - -
Carbohydrates g 20,64 - -
Dietary fibre g 2,62 - -
Protein g 9,23 - -
Salt g 1,29 0 0
Vitamin A μg 324,36 8 6
Vitamin D μg 83,45 42 42
Vitamin E mg 7,53 34 34
Vitamin C mg 15,42 21 17
Potassium mg 708,48 19 19
Calcium mg 47,82 5 5
Phosphorous mg 208,86 26 26

* RDA is based on daily allowances for women of 2000 kcal, and for men of 2900 kcal at the age of 25 to 50. (Source: DRI reports - Macronutrients, Elements, Vitamins, www.nap.edu; Genesis R&D and Podravka d.d.)