4 Serves
106 Mins
Finely dice the onion and slice the champignons using a chefs knife on a cutting board.
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Vitamin K
1 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
0 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
8 µg / 400 µgCalcium
21 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
7 mg / 420 mgPhosphorus
19 mg / 1,250 mgPotassium
112 mg / 4,700 mgSodium
1310 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
0 µg / 55 µgFiber
1 g / 28 gSugar
3 g / 50 gSaturated Fat
4 g / 20 gCholesterol
21 mg / 300 mgCaffeine
0 mgNet Carbs
9 gAlcohol
0 g
In a large pot, melt the butter over medium heat and stir in the flour to create a roux, cooking for a few minutes.
Add the onions and champignons to the pot, sautéing until the mushrooms are golden brown and tender.
Pour in the vegetable stock, bring to a gentle simmer, and cook until the flavors meld together.
Season the soup with salt and pepper to taste before serving hot.
25
g75
g24
g
