Vegetable and mushroom soup
A simple but very rich soup full of vegetables and mushrooms will fill you up and warm you up. We definitely recommend using a good quality chicken broth for this soup, you will definitely know it by the taste. Fresh herbs will refresh the soup beautifully.
Ingredients · Servings 5
- 5 larger mushrooms
- 3 potatoes
- 3 cloves of garlic
- 1 carrot
- 1 handful of cauliflower florets
- 1 handful of broccoli florets
- 1 drip
- 1 handful of corn kernels
- 150 g Brussels sprouts
- 1 spring onion
- parsley
- 2 tablespoons butter
- 1-1.5 l chicken broth (as needed)
- caraway seeds
- salt
- freshly ground pepper
- marjoram
- 1-2 tablespoons plain flour
Method · 50 min
- Cut all the vegetables and mushrooms into pieces.
- Melt 1 tablespoon of butter and briefly sauté the vegetables and mushrooms in it. Pour in the broth and cook until almost tender.
- Make a roux with the second tablespoon of butter. Add to the vegetables and cook for 15 minutes.
- Season with salt, freshly ground pepper, marjoram and parsley.
