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Milk cap mushroom soup

Milk cap mushroom soup

    

Thick soup from autumn mushrooms with potatoes and vegetables. This mushroom soup will not only satiate you, but also keep you warm!

recipe,photo-recipe,milk-cap mushroom,Mushroom soups,Soups,Lactose-Free,Vegan recipes,Vegetarian recipes

Mushroom soups

Cook

No. of servings

6

Ready in

45 min.

Difficulty

medium

 

 

Recipe

1. 

milk-cap mushroom 1.8 lb (800 g)

Wash the mushrooms and cut them.

2. 

carrots 3.5 oz (100 g)  celery 3.5 oz (100 g)

Clean the vegetables, wash and grate coarsely.

3. 

potatoes 7 oz (200 g)

Peel, wash and cut the potatoes.

4. 

onion 5.25 oz (150 g)  sunflower oil 3 tbsp

Peel an onion, chop finely and cook in oil.

5. 

salt 1.5 tsp  crushed cumin 0.5 tsp  ground black pepper 0.5 tsp

Add vegetables, salt and spices to the onion. Mix and cook briefly.

6. 

water 1.25 quart (1200 ml)

Add water....

7. 

... and potatoes. Cook for 25 minutes.

8. 

sunflower oil 3 tbsp  all-purpose flour / plain flour 1 tbsp  ground red paprika 2 tsp  water ¾ cup (200 ml)

Fry flour in oil, add the peppers and pour water over. Prepare a roux.

9. 

Pour roux in the soup and cook.

10. 

garlic 3 cloves

Finally, add cleaned and pressed garlic cloves into the soup ...

11. 

parsley leaves

... and chopped parsley.

Bon appetit!

Ingredients

all-purpose flour / plain flour1tbsp1tablespoon
carrots3.5oz100grams
celery3.5oz100grams
crushed cumin0.5tsp½teaspoon
garlic3cloves3cloves
ground black pepper0.5tsp½teaspoon
ground red paprika2tsp2teaspoon
milk-cap mushroom1.8lb800grams
onion5.25oz150grams
parsley leaves00
potatoes7oz200grams
salt1.5tsp1.5teaspoon
sunflower oil6tbsp6tablespoon
water1.25quart1.2litre
water¾cup200milliliters

 

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