 |
Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
A very easy and hearty soup. I always make this when my vegetarian friend comes to visit. Ingredients:
0,3 kg mushrooms (i usually use oyster mushrooms and champignon mixed) |
1 big carrot |
1 turnip |
1 smaller onion |
2 vegetable stock cubes |
0, 15 l cream |
provence herbs( basil, oregano, thyme) |
garlic |
tarragon |
salt and pepper |
Directions:
1. Cut up the onion into thin rings, put some oil in a saucepan and fry them on slow fire until they become glassy
2. Cut up the mushrooms into smaller slices, dice the carrot and the turnips, add them to the onions with the provence herbs and stir a couple times
3. Add about a liter of water, the stock- cubes , finely cut garlic, some salt (carefully, the stock cubes can be really salty), put on a lid and cook on slow fire until all the ingredients are cooked
4. Add the cream, and two teaspoons of tarragon, wait until the soup boils again, then its done!
5. Serve with some grated cheese and toast bread
6. You can use other vegetables , that you have at home as well: Sometimes I add some eggplant, zucchini(courgette) as well. Or you can make this with some turkey- breast too. Just dice up the meat, add it before the mushrooms, and fry over all sides before adding the other ingredients.
|
|