Bird's Tongue Soup with Cream and Mushrooms

فاطمه الوحيشيChef

Ingredients

• Bird's Tongue Pasta
  150 grams
• Mushrooms, chopped
  0.5 cup
• Cooking Cream
  0.5 cup
• Oats, any type
  2 tablespoons
• Chicken broth
  2 cups
• Ghee
  1 tablespoon
• Spices to taste
  0
• Salt to taste
  0

Steps

1. 1

   Toast the bird's tongue pasta in ghee in a pot over heat.

   Required Tools:

   Pot

   5 min
2. 2

   Add the mushrooms and sauté with the bird's tongue pasta, then add the broth, salt, spices, oats, and finally the cream, and serve hot.

   10 min

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Bird's Tongue Pastaper 100g

Energy360 kcal

Protein12 g

Total Fat1.5 g

Carbohydrate75 g

Dietary Fiber3 g

Total Sugars0.5 g

Cooking Creamper 100g

Energy340 kcal

Protein2 g

Total Fat35 g

Carbohydrate3 g

Total Sugars3 g

Chicken brothper 100g

Energy15 kcal

Protein1 g

Total Fat0.5 g

Carbohydrate2 g

Total Sugars0.5 g

الملح1 g

Gheeper 100g

Energy900 kcal

Total Fat100 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags