Clear mushroom-vegetable soup

Name: Clear mushroom-vegetable soup
Cook time: 1 h
Total time: 1 h
Yield: 6
Ingredients: 1 Onion; 200 g Mushrooms; 2 TABLESPOONS Oil; 50 g dried mixed mushrooms; 1 Bay leaf; 4 Juniper berries; 4 black peppercorns; 3 medium-sized carrots; 500 g Celeriac; 2 Rocks Leek; 7-10 Tbsp salt, pepper; 4-5 Tbsp Sherry; 1/2 bunch curly parsley

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 6

1 Onion
200 g Mushrooms
2 TABLESPOONS Oil
50 g dried mixed mushrooms
1 Bay leaf
4 Juniper berries
4 black peppercorns
3 medium-sized carrots
500 g Celeriac
2 Rocks Leek
7-10 Tbsp salt, pepper
4-5 Tbsp Sherry
1/2 bunch curly parsley

Directions

1
Peel and finely chop the onion. Clean the mushrooms, rub them with kitchen paper if necessary and cut into slices. Heat oil in a large pot. Fry the mushrooms briefly, take them out and put them aside.
2
Sauté onion in hot frying fat for about 5 minutes. Deglaze with 1 1⁄2 l water. Add mixed mushrooms, bay leaf, juniper and peppercorns. Bring to the boil and simmer for about 10 minutes.
3
Peel and wash the carrots and celery. Clean and wash the leek. For the soup 1 carrot, approx. 100 g celery and 1⁄2 finely dice the leek. Cut the rest of the vegetables coarsely, add them to the mushroom stock and simmer for about 30 minutes.
4
Pour broth through a sieve into a pot. Season to taste with salt and sherry. Wash parsley, shake dry, chop leaves. Add vegetable cubes and mushrooms to the broth about 5 minutes before serving, simmer again for another 5 minutes.
5
Pour soup into cups and sprinkle with parsley.