Mushroom soup “like mother used to make” - recipe
Regional speciality Southern Bohemia
Preparation time:10 min
Cooking time:20 min
Cooking time:20 min
Number of portions:4-6
In winter this soup made with dried mushrooms will serve as a welcome reminder of warmer days. Not only will it warm the insides, but it will fill your abode with the aroma of mushrooms and oregano. And don't forget the homemade dumplings to give it some oomph!
Ingredients:
| 150 g root vegetables (carrots, celery, parsnips) 1 tablespoon of oil or fat 150 ml cream 1 egg |
3-4 tablespoons of wholemeal flour handful of dried wild mushrooms salt oregano parsley |
Instructions:
Heat up the oil in which you fry the pealed, washed and chopped vegetables. Pour in some water, add the dried mushrooms, salt to taste and simmer. Then make a dense dough from the eggs and flour, shape this into small dumplings using a spoon, and plop these into the simmering soup. When the dumplings rise to the surface, add the cream, spices, oregano and more salt, and simmer for a short while. Serve with finely chopped parsley.
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