Mushroom soup with mushrooms and seasoning
See also how to make cream of mushroom soup or your favorite boletus mushroom soup.
Ingredients · Servings 6
- champignons - 500 g mushrooms
- carrots - 3 pcs.
- onion - 1 head
- butter - 80 g
- rice - 1/3 cup
- vegetable broth - 1.5 l
- parsley
- black pepper
- that
- egg - 2 pcs.
- yogurt - 3 tbsp.
- lemon juice - 2 tbsp.
Method · 45 min
- First, prepare the mushrooms. Carefully clean the mushrooms from dirt by wiping them with a damp cloth or rinsing them quickly under running water. Then, cut them into halves or larger pieces if they are larger.
- Melt the butter in a deep saucepan. Add the mushrooms and sauté over medium heat until they start to release their aroma and soften slightly. This gives the soup a richer flavor.
- Once the mushrooms are fried, add a little water to start them simmering slightly. Add the finely chopped onions and carrots. Stir well and leave for a few minutes to soften and release their flavors.
- Then pour in the vegetable broth. Season the soup with salt and pepper to taste.
- If you don't have vegetable broth, pour water and add the vegetables.
- Once the soup is boiling, wash the rice well and add it to it. Continue cooking over medium heat until the rice and vegetables are completely tender and the soup has a nice thickness.
- While the soup is cooking, prepare the topping. Beat the eggs in a bowl, add the yogurt and lemon juice. Stir the mixture well until smooth. Add the finely chopped parsley.
- When the mushroom soup is ready, remove it from the heat. Carefully add a little of the hot broth to the mixture, stirring constantly. This evens out the temperature and prevents the eggs from scrambling.
- Then the seasoning is returned to the pot with the soup and stirred gently. The result is a thick and aromatic mushroom soup with mushrooms and seasoning.
- The mushroom soup is served warm, sprinkled with a little more fresh parsley and freshly ground black pepper. It is suitable to be served with toasted slices or homemade bread.
- The soup can be stored in the refrigerator for up to 2 days in a tightly sealed container. When reheating, it is best to heat it over low heat to avoid cross-contamination.
