Clear mushroom-vegetable soup

Name: Clear mushroom-vegetable soup
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Onion; 1 Garlic clove; 100 g Mushrooms; 2 TABLESPOONS Oil; 20 g dried mixed mushrooms; 1 Bay leaf; 4 Juniper berries; 10 black peppercorns; 1 Carrot; 100 g Celeriac; 1 thin stalk leek (leek); 7-10 Tbsp Salt; 2-3 TABLESPOONS Sherry medium; 6 Stem(s) Parsley

AUTHOR
Reed Chan

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Onion
1 Garlic clove
100 g Mushrooms
2 TABLESPOONS Oil
20 g dried mixed mushrooms
1 Bay leaf
4 Juniper berries
10 black peppercorns
1 Carrot
100 g Celeriac
1 thin stalk leek (leek)
7-10 Tbsp Salt
2-3 TABLESPOONS Sherry medium
6 Stem(s) Parsley

Directions

1
Peel and finely dice the onion and garlic. Clean, clean and slice the mushrooms. Heat oil in a pot. Brown the mushrooms in it, take them out and put them aside. Sauté garlic and onions in frying fat for about 5 minutes. Deglaze with 1 litre water. Add dried mushrooms, bay leaf, juniper and pepper and bring to the boil. Simmer for about 30 minutes
2
Peel, wash and finely dice the carrot and celery. Clean, wash and finely dice the leek
3
Pour broth through a sieve, season with salt and sherry. Wash the parsley, shake dry, pluck off the leaves and, except for some for garnishing, chop. Add the diced vegetables and mushrooms to the stock, simmer for another 4-5 minutes. Arrange soup in cups, sprinkle with parsley and garnish