Mushroom soup with root Vegetable Recipes
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ingredients
500 g mushrooms soy sauce worchester sauce 2 pcs carrots 2 pcs parsley stalk celery 1 pcs onion 1 clove garlic 2 pcs potatoes oil salt black pepper thyme 2 pcs spring onions smoked paprika 1.5 litres of stock
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Mushroom soups are one of our favourites. If you don’t like mushrooms, use porcini mushrooms instead, for example, or a bounty of wild mushrooms after the mushroom soup. Combine the fantastic flavours and try your new favourite soup.
1.
Cut the mushrooms into larger, thicker pieces to make them stand out in the soup. Clean and dice the potatoes. Cut the cleaned root Vegetable Recipes into smaller pieces. Finally, prepare the garlic and onion. Clean and finely chop these as well.
2.
Dry fry the mushrooms in a frying pan. The mushrooms will release their juices, so let them slowly drain completely. Then top them with soy sauce and worchester to taste. Add a little salt and set the pan aside.
3.
Put the oil in the pot and heat it up. Then fry the onion and garlic in it until glassy. At this point, add the root Vegetable Recipes and potatoes. Simmer everything for a while, stirring regularly so that the mixture doesn’t burn.
4.
Now season the Vegetable Recipes with the spices. First add salt and black pepper. Then put fresh thyme leaves or add it in dried form. Finally, put some ground smoked paprika. Stir everything well and simmer for a short while more.
5.
Transfer the steamed mushrooms to the pot. Mix them with the Vegetable Recipes and add the stock. Cover the soup with a lid and cook for 20 minutes.
6.
Cut the young onions into smaller pieces. Remove the soup from the stove, add the onions, cover with a lid and leave to stand for at least five minutes.
7.
You can serve the hot mushroom soup with pasta, cooked rice or bulgur, which you add with the onions.
