Soup
Golden Chanterelle Gelatin Soup
PrepPr15 minCookCk30 minTotalTot45 minServesSrv4Ca:PCa:P1:0.8
Ingredients
- 2 tbsp butter
- 3 cups gelatin broth
- 1 cup water (or an extra cup of gelatin broth)
- 1 cup heavy cream
- 6–7 small/medium yellow potatoes, peeled and chopped
- 1 leek, white and light green parts only, minced
- 2 stalks celery, finely minced
- 8 oz chanterelle mushrooms, chopped
- 1 tsp fresh thyme leaves
- 1 bay leaf
- 1–2 tbsp einkorn flour
- 1/2 cup white wine
- Salt, to taste
- Nutmeg, to taste
- Cayenne pepper, for serving
Directions
- Boil potatoes, strain, and set aside.
- Sauté celery, leeks, and mushrooms in butter over medium heat until well cooked.
- Add bay leaf and thyme; cook 5 min.
- Stir in flour, then deglaze with white wine.
- Add potatoes, gelatin broth, water, and salt.
- Sprinkle generously with nutmeg and simmer on low 10 min.
- Remove from heat, stir in heavy cream.
- Serve with cayenne pepper and extra nutmeg.
Contribution
by metabolicsupremacyNutrition Facts
Per serving (1 of 4). Does not change when you scale ingredients.
- Calories 519.575
- Total Fat 116.6g
- Saturated Fat 70.2g
- Trans Fat 1g
- Polyunsaturated Fat 1.8g
- Monounsaturated Fat 0.8g
- Cholesterol 391 mg
- Sodium 1798.7 mg
- Carbohydrate 222g
- Fiber 23.9g
- Sugar 14.6g
- Protein 49g
- Calcium 543.8 mg
- Phosphorus 431.8 mg
- Ca:P ratio 1:0.8
- Vitamin A 23.6 mcg
- Vitamin C 8.1 mg
- B2 (Riboflavin) 0.2 mg
- B3 (Niacin) 10.1 mg
- B5 (Pantothenic) 0.1 mg
- B6 0.1 mg
- Folate 39.7 mcg
- B12 0.7 mcg
- Vitamin K 8.5 mcg
- Copper 0.4 mg
- Zinc 0.9 mg
- Selenium 5.7 mcg
