Clear mushroom and vegetable soup

For 4 people
  • 1 onion
  • 1 Garlic clove
  • 100 g Mushrooms
  • 2 EL Oil
  • 20 g dried mixed mushrooms
  • 1 bay leaf
  • 4 Juniper berries
  • 10 black peppercorns
  • 1 carrot
  • 100 g Celeriac
  • 1 thin stick of leek
  • Salt
  • 2–3 EL Sherry medium
  • 6 stem (s) Parsley
45 minutes
easy
1.
Peel and finely dice the onion and garlic. Clean, clean and slice the mushrooms. Heat oil in a pot. Fry the mushrooms in it, remove and set aside. Sauté the garlic and onions in the frying fat for about 5 minutes. Deglaze with 1 liter of water. Add the dried mushrooms, bay leaves, juniper and pepper and bring to the boil. Approx. Simmer for 30 minutes
2.
Peel, wash and finely dice the carrot and celery. Clean, wash and finely dice the leek
3.
Pour the stock through a sieve, season with salt and sherry to taste. Wash the parsley, shake dry, pluck off the leaves and chop, except for a few for garnish. Add diced vegetables and mushrooms to the stock, simmer for another 4–5 minutes. Arrange the soup in cups, sprinkle with parsley and garnish
1 person approx. -nutrients '>
  • 80 kcal
  • 330 kJ
  • 2 g protein
  • 5 g fat
  • 5 g carbohydrates
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