Directions:
- In a large stock pot, heat the chicken stock until it is well simmered. Add the sauteed mushrooms and chopped shallots.
- In a smaller saucepan, make a roux by melting the butter and adding the four, stirring until well blended. Cook the roux until it has the aroma of toasted almonds.
- Pour the roux into the chicken stock to obtain a veloute of light consistency.
- Season to taste with Maggi, salt and white pepper. Add the light cream to the chicken stock and stir well.
- Serve in a cup topped with a teaspoons of whipped cream and sprinkle with a touch of paprika.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 321.97 Kcal (1348 kJ) | ||
| Calories from fat | 200.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 22.32g | 34% | |
|---|---|---|---|
| Cholesterol | 62.48mg | 21% | |
| Sodium | 456.04mg | 19% | |
| Potassium | 450.54mg | 10% | |
| Total Carbs | 23.87g | 8% | |
| Sugars | 8.88g | 36% | |
| Dietary Fiber | 2.04g | 8% | |
| Protein | 8.89g | 18% | |
| Vitamin C | 3.3mg | 6% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 58.9mg | 6% | |
| Amount Per 100 g | |||
| Calories | 104.5 Kcal (438 kJ) | ||
| Calories from fat | 65.2 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.24g | 34% | |
|---|---|---|---|
| Cholesterol | 20.28mg | 21% | |
| Sodium | 148.02mg | 19% | |
| Potassium | 146.23mg | 10% | |
| Total Carbs | 7.75g | 8% | |
| Sugars | 2.88g | 36% | |
| Dietary Fiber | 0.66g | 8% | |
| Protein | 2.89g | 18% | |
| Vitamin C | 1.1mg | 6% | |
| Iron | 0.4mg | 7% | |
| Calcium | 19.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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