Potato soup with porcini mushrooms
Weight of one portion
330 ml
Weight of one portion (g) +-10 %Allergens
1a, 9, 12
Materials
| Potatoes | 60 g |
| Vegetable broth | 2,5 g |
| Garlic | 5 g |
| Mixed mushrooms | 15 g |
| Crushed caraway | 0,1 g |
| Dried marjoram | 0,3 g |
| Black pepper ground | 0,1 g |
| Curly parsley | 1 g |
| Salt | 3 g |
| Yellow onion | 15 g |
| Plain flour | 15 g |
| Oil | 12 ml |
| Mixed vegetables | 60 g |
Kalorické tabulky
Soup| Energy | Fats | Carbohydrates | Protein | |
|---|---|---|---|---|
| Food without side dishes | 1164 kJ | 13,20 g | 33,91 g | 5,95 g |
Description
Fry finely chopped onion in fat, dust with flour, and prepare a light roux. Gradually add lukewarm vegetable broth while constantly whisking, then simmer gently. Add mushrooms, vegetables, cumin, ground pepper, and cook until tender, stirring occasionally. Dice potatoes into smaller cubes, pour boiling water over them, lightly salt, and cook until partially tender. Then add them to the soup and simmer until fully cooked. Towards the end of cooking, add crushed garlic and marjoram. Season with salt and ground pepper to taste, and simmer. Garnish with chopped parsley before serving.
List of allergens 1. Cereals containing gluten (1a - wheat; 1b - rye; 1c – barley; 1d – oats; 1e – spelt; 1f – kamut) | 2. Crustaceans and products thereof | 3. Eggs and egg products | 4. Fish and fish products | 5. Groundnuts (peanuts) and products thereof | 6. Soya beans (soya) and products thereof | 7. Milk and milk products | 8. Nuts and products thereof (8a – almonds; 8b – hazelnuts; 8c – walnuts; 8d – cashew nuts; 8e – pecans; 8f – Brazil nuts; 8g – pistachios; 8h – macadamia nuts) | 9. Celery and products made from it | 10. Mustard and mustard products | 11. Sesame seeds (sesame) and products thereof | 12. Sulphur dioxide and sulphites | 13. Lupines and products thereof | 14. Molluscs and products thereof