Estimated Nutrition (whole recipe, rough)
Counts 14 of 17 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Yogurt | 170g plain Greek | 100 |
| Oyster | 6 medium (84g) | 81 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Chanterelle | not in our table | 0 |
| Savory | not in our table | 0 |
| Marjoram | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 3 large potatoes (1 pound), peeled and cubed
- ½ pound fresh oyster and chanterelle mushrooms, sliced
- 2 cloves garlic, minced
- 1 bay leaf
- sprig of fresh savory
- pinch of dried marjoram
- salt & pepper to taste
- 2 Tbs cooking oil
- 1 Tbs all-purpose flour
- 1 shallot, minced
- 2 Tbs tarragon vinegar
- 2 Tbs chopped chives
- 4 Tbs sour cream
- =
Directions
Put the potatoes, mushrooms, garlic, bay lefa, savory, marjoram, and salt and pepper into a medium-size stockpot. Cover with about 6 cups of cold water. Cook over medium heat until it boils, then reduce heat and cook for 20 to 30 minutes.
In a separate small saucepan, heat the cooking oil over medium-high heat. When hot, sprinkle in the flour and shallots. Brown in order to make a roux, stirring constantly. Add some of the cooking liquid from the soup to thin the roux out and then pour it into the soup. Bring to a gentle boil and remove from heat. Add the tarragon vinegar before serving. Then garnish with chopped chives and sour cream.
For a lighter version add low-fat sour cream.