Mushroom and Saffron Soup Recipe | Yummly

Mushroom and Saffron Soup

L'ANTRO DELL'ALCHIMISTA
9Ingredients
50Minutes
180Calories
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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.

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.
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    NutritionView More

    180Calories
    Sodium40% DV970mg
    Fat12% DV8g
    Protein14% DV7g
    Carbs7% DV21g
    Fiber16% DV4g
    Calories180Calories from Fat70
    % DAILY VALUE
    Total Fat8g12%
    Saturated Fat5g25%
    Trans Fat
    Cholesterol25mg8%
    Sodium970mg40%
    Potassium760mg22%
    Protein7g14%
    Calories from Fat70
    % DAILY VALUE
    Total Carbohydrate21g7%
    Dietary Fiber4g16%
    Sugars9g18%
    Vitamin A15%
    Vitamin C25%
    Calcium15%
    Iron15%

    * 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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