Mushroom stew
DIFFICULTY
easy
easy
RATING
COOK TIME
30 mins
30 mins
TOTAL TIME
30 mins
30 mins
Ingredients
Servings:
4
- 400 g Carrots
- 400 g Courgette
- 400 g small mushrooms
- 1/2 potty Thyme
- 3 TABLESPOONS Oil
- 1 l Vegetable broth (instant)
- 4 medium-sized tomatoes
- 4 uncooked fine bratwursts (à approx. 100 g)
- 7-10 Tbsp Salt
- 7-10 Tbsp white pepper
- 7-10 Tbsp Worcester sauce
Directions
- 1
Peel, wash and slice the carrots. Wash and clean the zucchini. Quarter lengthwise and cut into slices. Clean the mushrooms. Wash the thyme and remove the leaves. Heat 2 tablespoons of oil in a saucepan. Sauté the vegetables, mushrooms and thyme.
- 2
Pour in the broth. Cover and cook over medium heat for about 10 minutes. Cut the tomatoes crosswise, add boiling water and peel the skin. Cut tomatoes into cubes. Press small dumplings out of the sausages. Heat the rest of the oil in a pan and fry the dumplings all around until golden brown. Add the bratwurst dumplings and pieces of tomato to the soup and season to taste with salt, pepper and Worchester sauce
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