Clear mushroom and vegetable soup

- 1 onion
- 1 Garlic clove
- 100 g Mushrooms
- 2 EL Oil
- 20 g dried mixed mushrooms
- 1 bay leaf
- 4 Juniper berries li>
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10 black peppercorns span> - 1 span> carrot
- 100 span> g Celeriac
- 1 thin stick of leek
- Salt
- 2–3 EL Sherry medium
- 6 stem (s) Parsley
45 minutes div>
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 li>
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