Mushroom Soup


difficulty: Easy

cook time: 1/2— 1 hours

serves: 4

things you need:

  • 150 gram of dried wild mushrooms
  • 1 carrot
  • 1/4 of small celeriac
  • 1 parsnip
  • 1 bay leaf
  • 1.5l of boiled water
  • salt and freshly ground black pepper
  • Single cream to dress

Here’s how:

  1. Soak the mushroom overnight—place the dry mushroom in the pan in which you will cook the soup and pour 1.5l of boiling water over it. Cover with the lid and leave for the night
  2. Take the mushroom out of the pan and chop according to your preference
  3. Boil the water and add peeled, whole vegetables, bay leaf and chopped mushrooms to the broth. Add salt and pepper to your taste. Cook until vegetables are tender
  4. Remove the vegetables from the soup and dispose of them (they have absorbed the strong taste from mushrooms) and the bay leaf. Thicken the soup with the flour or thickening granules
  5. Serve with egg noodles and cream

Note: You can use fresh mushrooms, skip step 1 if you do

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