Celery Root and Mushroom Soup
French grandmothers have built reputations off of soups such as this one, using whatever leftovers lurked in the vegetable bin, simmered in good broth, then pureed. Pale button mushrooms yield a prettier soup than the dark-skinned crimini mushrooms. To splurge, top the soup with a few drops of truffle oil.
Per serving :
Calories: 118
Fat: 5 g
Carbs: 18 g
Protein: 3 g
Ingredients
Units:
- Vegetable Broth - 1⅜ lb
- Celery Root - 5¼ oz
- Mushroom - 5¼ oz
- Potato - 5¼ oz
- Thyme - 4 sprig
- Unsalted Butter - 5/8 oz
- Leek - 5¼ oz
- Kosher Salt - 1/8 oz
- Black Pepper - 0.04 oz
- Creme Fraiche - 1/8 oz
- Italian Parsley - 0.04 oz
Nutrition Facts
| Serving Size 1 serving (about 317g) | ||
| Amount per serving | ||
| Calories 118 | Calories from Fat 45 | |
| % Daily Value* | ||
| Total Fat 5g | 7% | |
| Saturated Fat 3g | 14% | |
| Cholesterol 12mg | 4% | |
| Sodium 720mg | 30% | |
| Total Carbohydrate 18g | 6% | |
| Dietary Fiber 3g | 9% | |
| Sugars 4g | ||
| Protein 3g | ||
| Vitamin A 11% | Vitamin C 30% | |
| Calcium 5% | Iron 5% | |
* Percent Daily Values are based on a 2,000 calorie diet. |
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