Goulash cream soup with shiitake

Name: Goulash cream soup with shiitake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4
Ingredients: 10 g dried porcini; 1 big onion; 2 large carrots; 1 medium leek (leek); 100 g Shiitake mushrooms; 350 g Beef goulash; 1 TABLESPOON clarified butter; 7-10 Tbsp salt, pepper; 1 TABLESPOON Tomato paste; 1 TEASPOON clear soup; 2 (30 g) easy go. Tbsp. flour; 100 g Whipped cream

AUTHOR
Jennie Fields

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 4

10 g dried porcini
1 big onion
2 large carrots
1 medium leek (leek)
100 g Shiitake mushrooms
350 g Beef goulash
1 TABLESPOON clarified butter
7-10 Tbsp salt, pepper
1 TABLESPOON Tomato paste
1 TEASPOON clear soup
2 (30 g) easy go. Tbsp. flour
100 g Whipped cream

Directions

1
Soak porcini mushrooms in approx. 1/8 l lukewarm water for approx. 30 minutes. Peel and chop the onion. Peel or clean and wash carrots, leek and shiitake mushrooms. Cut carrots into sticks, leek into fine strips and shiitake mushrooms smaller. Dab the goulash dry and dice it smaller
2
Heat the clarified butter in a large pot and fry the goulash in portions, season and remove. Let the porcini drip off, collect the soaking water. Fry onion, porcini and shiitake mushrooms in hot frying fat. Brown the tomato paste with
3
Add all the meat again. Stir in soaking water, a good 3/4 l water and stock, bring to the boil. Add vegetables and stew covered for about 45 minutes
4
Stir flour and 4 tablespoons of water until smooth. Stir into the soup and simmer for about 5 minutes. Stir in cream, season to taste