Mushroom soup with celery and potatoes
Composition / ingredients
5
servings:
Cooking method
Cook mushroom broth (1.5 l.). Remove the mushrooms and cut.
Chop the onion and then pour in a large amount of vegetable oil.
Put onions, grated carrots and celery root, chopped potatoes in the broth. After boiling, add salt.
Cook until vegetables are ready.
After that, grind everything in a blender.
You can add 1 tbsp. l. flour for density.
Put the mushrooms and bring to a boil.
Caloric content of the products possible in the composition of the dish
- Onion - 41 kcal/100g
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Forest mushrooms - 21 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Celery - 12 kcal/100g
- Celery Roots - 32 kcal/100g
- Vegetable oil - 873 kcal/100g
- Table salt - 0 kcal/100g
