Rich Mushroom Soup
Updated: Feb 27, 2019
This soup is simply heaven for mushroom lovers. It is also easy to make, though it is also time consuming, healthy and comforting for cold days. In this soup it is important to use real homemade vegetable broth (you can find how to make it here,) since it isn't a creamy soup so the broth is the main flavor.
The recipe will have the mushrooms the I used, you can mix up the mushrooms as you like if you prefer one kind over the other but it is important to have a variety of at least 3 types of mushrooms.
Let's get to work:
1,5 liter vegetable broth
500 gram white champignon
250 gram brown champignon
400 gram oyster mushrooms
50 ml olive oil
5 garlic cloves
salt and pepper
Chop to onion to small bits and fry in olive oil, salt and pepper until golden (we want the onion the melt in our mouth so better to fry a bit longer on low heat.) about 15-20 minutes.
While the onion is cooking chop the mushrooms, garlic and tomatoes and add to the pot when the onion is ready. Cook for about 1 hour.
Chop the leek and add the vegetable broth and leek. Cook until boil and serve immidiatley.