Nutrition balance score
Unbalanced
Glycemic Index
35
Low
Glycemic Load
33
High
Nutrition per serving
Calories612.9 kcal (31%)
Total Fat3.5 g (5%)
Carbs92.2 g (35%)
Sugars1.9 g (2%)
Protein28.5 g (57%)
Sodium7356.4 mg (368%)
Fiber3.5 g (13%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Rinse the Mushrooms under cold water and cut them into small cubes.
Colander
Cutting Board
Knife
button mushrooms300gStep 2
Chop the Onion into small cubes then grate the Carrot on a grater.
Cutting BoardKnife
onion1 
carrot1 Step 3
Prepare a pot and heat the butter in it.
CooktopHeat
Pot
butter1 TbspStep 4
Fry the chopped Onion in the pot and then add the Mushrooms.
CooktopHeatPotbutton mushrooms300gonion1 Step 5
Fry it till the water from the Mushrooms evaporates and then gently salt it.
button mushrooms300gStep 6
Pour the broth into the pot and add the grated Carrot.
Pot
Mushroom Stock1.5 Lcarrot1 Step 7
While that boils, Peel and cut the Potatoes into smaller pieces and add them to the pot.
Cutting BoardKnifePot
potatoes550gStep 8
Cook for 20 minutes or until the Potatoes are softened.
CooktopHeatPotpotatoes550gStep 9
Grab a mug, take some of the soup and mix it with the Cream and Parsley.
Measuring cup
Fresh Cream2 Tbsp
Dried ParsleyStep 10
Pour the mixture back into the pot and let it simmer for 5 more minutes.
CooktopHeatPotNotes
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