60 min
Temperature: Hot
Type of dish: Soups and creams, Vegetables
Allergens
Gluten
Gluten
Ingredients for 5 portions
Ingredients for portions/units
Onion 0.175 kg
Plain flour 0.033 kg
Table salt 0.006 g
White stock 0.75 l
Water 0.75 l
Bones 0.225 kg
Onion 0.075 kg
Carrots 0.038 kg
Green leek 0.375 ud
Elaboration
  • Elaborar un fondo blanco
  • Picar la cebolla en juliana y pocharla.
  • Picar los champiñones en láminas y añadirselos a la cebolla.
  • Ligar con harina floja, entre 40 y 50 g por litro.
  • Mojar con el fondo, disolver bien y dejar hervir.
  • Triturar, tamizar y poner a punto de sal y espesor.
Nutritional information (1 portion)
Fiber 6.01 g
Saturates 0.31 g
Monounsaturated fatty acids 0.28 g
Polyunsaturated fatty acids 0.99 g
Cholesterol 0.01 mg
Calcium 154.05 mg
Iron 2.67 mg
Zinc 0.6 mg
Vitamin A 210.45 ug
Vitamin C 41.15 g
Folic acid 132.58 ug
Salt (Sodium) 45.26 mg
Sugars 11.35 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.