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
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.
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.
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.