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Russian Wild Mushroom Soup With Farro

Estimated Nutritional Profile
Nutrient Quantity
Total fats (g)47.2673
Protein (g)69.8827
Carbohydrates (g)112.5973
Energy (kCal)1117.1253
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Soak the dried mushrooms in enough boiling water to cover them for about 1 hour. Drain, reserving the soaking liquid, and chop coarsely. | 2. Melt the butter in a large heavy-based saucepan, add the onion, celery and fresh mushrooms and fry gently for about 15 minutes. | 3. Add the farro, the dried mushrooms, plus their soaking liquid, and the stock. Season with salt and pepper to taste, cover, reduce the heat and simmer for 20 minutes. | 4. Add the potato and bouquet garni and simmer until the farro is cooked and the vegetables are tender – about another 20 minutes. Stir in the dill and lemon juice, then check the seasoning and adjust if necessary. | 5. Serve hot, with spoonfuls of soured cream on top. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    wild mushroom 2 ounces 50.4333 0.0 11.22 0.2833
    butter 2 ounces 323.19 14.8497 10.0983 27.215999999999998
    onion 1 chopped 60.0 14.01 1.65 0.15
    celery 1 stalk chopped 10.24 1.9008 0.4416 0.1088
    mushroom 1 lb mixed peeled sliced 154.2216 30.799 10.1605 2.2226
    4 ounces cracked 50.4333 0.0 11.22 0.2833
    chicken stock 6 cups 518.4 50.832 36.288000000000004 17.28
    potato 1 peeled cut - - - -
    bouquet garni 50.4333 0.0 11.22 0.2833
    dill leaf chopped 50.4333 0.0 11.22 0.2833
    lemon 1/2 0.6404 0.2058 0.0243 0.0066
    cream sour - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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