Goulash soup with toasted bread chips

Name: Goulash soup with toasted bread chips
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 4 large onions; 400-500 g Mushrooms; 1.5 kg mixed goulash; 6-7 TABLESPOONS oil, salt, pepper; 2 TABLESPOONS flour, 3 tablespoons tomato paste; 2 TABLESPOONS broth, 2 teaspoons of marjoram; 1 glass (370 ml) roasted peppers; 6 very thin slices of farmhouse bread; 1/2 bunch Parsley; 150 g Fresh cream

AUTHOR
Arlie Wyatt

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

4 large onions
400-500 g Mushrooms
1.5 kg mixed goulash
6-7 TABLESPOONS oil, salt, pepper
2 TABLESPOONS flour, 3 tablespoons tomato paste
2 TABLESPOONS broth, 2 teaspoons of marjoram
1 glass (370 ml) roasted peppers
6 very thin slices of farmhouse bread
1/2 bunch Parsley
150 g Fresh cream

Directions

1
Onions peel, in columns cut. Clean, wash and chop the mushrooms. Cut goulash into smaller pieces. Sauté in 4 tablespoons of hot oil in portions. Season and take out.
2
Fry the mushrooms and onions in the frying fat. Briefly sauté the flour and tomato paste. Stir in a good 2 l water and stock, bring to the boil. Add meat and marjoram. Simmer covered for about 1 1/2 hours.
3
Drain the peppers and cut them into strips. Add to the goulash about 15 minutes before the end of the cooking time.
4
Cut the bread into large pieces and place on a baking tray. Sprinkle with 2-3 tablespoons of oil. Roast in a preheated oven (electric cooker: 200 °C/ circulating air: 175 °C/ gas: level 3) for 6-8 minutes. Wash and chop parsley.
5
Season to taste the soup. Serve with chips, crème fraiche and parsley.