Three-Mushroom Soup with Vin Jaune and Parmesan Croutons

Name: Three-Mushroom Soup with Vin Jaune and Parmesan Croutons
Yield: 4 servings
Ingredients: 1 onion; 2 shallot; 3 garlic clove; 50 g butter; 500 g button mushroom; 1 tsp fleur de sel; 10 cl white wine; 30 g morel; 50 g porcini mushroom; 30 g flour; 1 l chicken stock; 20 cl cream; 1 tbsp Worcestershire sauce; 1 tbsp soy sauce; 3 cl vin jaune; 80 g bread; 30 g Parmesan

A creamy mushroom soup enriched with sautéed porcini and morels in vin jaune, and topped with crisp Parmesan croutons. Hearty enough to serve as a main course.

Servings : 4 servings
Difficulty : Medium

Alucard Kyoko-SempaiShared by @alucardkyokosempnjrj

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Nutrition · per serving · Estimate

1006 kcal

Protein

79 g

Carbs

47 g

Fat

52 g

Macronutrients

Protein

159% RI

79 g

Carbs

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Three-Mushroom Soup with Vin Jaune and Parmesan Croutons

Facebook · Léo Bergine

Watch the original

chicken stock1 l

cream20 cl

Worcestershire sauce1 tbsp

soy sauce1 tbsp

vin jaune3 cl

bread80 g

Parmesan30 g

Steps

1
Finely chop the onion, shallot, and garlic cloves, then sweat them in a pan with the butter.
2
Add the sliced button mushrooms and fleur de sel, and let them release their liquid.
3
Deglaze with the white wine, add the morels and porcini, then stir in their rehydrating liquid.
4
Add the flour, chicken stock, cream, Worcestershire sauce, and soy sauce.
5
Sauté the morels and porcini in butter, then deglaze with the vin jaune.
6
Serve the soup with the sautéed mushrooms and Parmesan croutons.

18% RI

47 g

of which sugars

11% RI

9.9 g

Fat

74% RI

52 g

of which saturates

92% RI

18 g

Fiber

37% RI

9.3 g

Minerals

Sodium

84% RI

2016 mg

Potassium

76% RI

1529 mg

Calcium

31% RI

246 mg

Iron

51% RI

7.2 mg

Magnesium

40% RI

150 mg

Zinc

89% RI

8.9 mg

Vitamins

Vitamin C

12% RI

9.9 mg

Vitamin D

14% RI

0.7 µg

Vitamin A

19% RI

150 µg

Vitamin B6

64% RI

0.9 mg

Vitamin B12

104% RI

2.6 µg

17/17 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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