For one forest soup which will satisfy mushroom lovers! This fine soup with porcini mushrooms and mushrooms is prepared with porcini mushrooms and button mushrooms and a little potato and a hint of fresh cream. It is unctuous and greedy. A product from France, prepared without preservatives and without coloring.
A great classic of our autumns and winters: the mushroom velouté. Beyond a pleasant visual aspect, and a intoxicating smell, the taste is also at the rendezvous. The bitterness of the Paris mushrooms unfolds and softens perfectly well in a very greedy velvety which envelops our palate.
Preparation tips: heat the soup in a saucepan over very low heat.
You can also add a few crushed and toasted hazelnuts to the pan, as well as a drizzle of hazelnut oil. For the most gourmands, we can put on this velvety a few pieces of foie gras!
720ml jar
Ingredients of the Paris mushroom soup : Water, button mushrooms (31%), potatoes, fresh cream (milk), Guérande salt, garlic.
There mushroom soup, is a local product selected by my local delicatessen
Nutritional values per 100g
| Energy (kJ) |
64 |
| Energy (Kcal) |
15
|
| Fat content (g) |
0,7 |
| Of which saturated fatty acids (g) |
0,4 |
| Carbohydrates (g) |
1,4 |
| Of which sugars (g) |
0,2 |
| Protein (g) |
0,6 |
| Salt (g) |
0,38 |
