Mushroom soup
with white wine
For 4 servings
1 onion
2 cloves of garlic
1 bunch of soup vegetables
125 g porcini mushrooms
125 g porcini mushrooms
1 tbsp olive oil
1 bunch of parsley
250 ml white wine
500 ml vegetable broth
salt
pepper
Preparation time: approx. 20 minutes
plus cooking time: approx. 10 minutes
Per serving approx. 152 kcal / 636 kJ 5 g E, 5 g F, 10 g KH
1
Peel and chop the onion and garlic cloves. Clean and wash the soup vegetables, peel the carrot and dice the vegetables. Clean the mushrooms, rub them with a damp cloth and cut them into leaves.
2
Heat the olive oil in a saucepan. Stew the onion, garlic and vegetables for 3–5 minutes while stirring. Add the mushrooms except for a few slices and braise them together. Wash the parsley, shake dry and finely chop. Add the wine and broth to the saucepan and simmer the soup for about 10 minutes.
3
Season to taste with salt and pepper. Puree the soup. Fold in the chopped parsley and the leftover mushroom slices and serve immediately. Serve with fresh white bread.