Mushroom soup

Last Updated on November 23, 2024

Mushroom soup prepared similarly to the classic beef tripe soup.

Ingredients:

400 g of hard mushrooms (pink toadstool, blue mushroom, boletus …) 120 g of root Vegetable Recipes (carrots, celery, parsley) 3-4 pcs garlic cloves 1 pcs bone broth 2 l water 2 tbsp fresh chopped chives (parsley) 1-2 tbsp ground red pepper butter or lard to sauté Vegetable Recipes a pinch of ground ginger ground black pepper majorana salt For the roux: 100 g butter or lard 100 g smooth flour 40 g onion

Procedure:

1. Prepare the onion stock; fry the sliced onion in butter or lard, once it turns brown, add the plain flour, stir
2. Add the mashed garlic and salt, red ground paprika, stir and immediately pour in the stock from the cube in batches, let it simmer for about 15 minutes 3. In a pan, fry some of the butter or lard with cleaned, diced root Vegetable Recipes, add them to the mash base along with cleaned and irregularly sliced mushrooms
4. Season the soup with pepper, marjoram, grated ginger and salt
5. Cook for another 15-20 minutes
6. Serve individual portions of the soup sprinkled with freshly chopped chives or parsley.

Recommendation:

Serve with fresh bread.