Mushroom soup
Recipe by Martin Skec from Berlin, Germany
Ingredients
- 500g mushrooms (brown or mix of different ones)
- 1-3 garlic cloves
- 1 leek
- 0.5l chicken or vegetable stock
- 1/4 lemon (juice)
- pepper
- olive oil
Instructions
- Cut leek into small circles
- Cut mushrooms into small slices
- Mince garlic
- In a small pot, bring soup stock to a boil
Main pot
- Add the olive oil and heat to medium
- Add leek and fry for 5-6 mins (like onions)
- Add garlic and stir, make sure it doesn't burn
- Add mushrooms, mix
- Cover and let them cook for 5-10 mins
- They will release a lot of water
- Add stock and cook covered for 20 mins
- Reserve 0.5 a cup of mushrooms
- Blend the rest until smooth
- Add lemon juice and chunks of reserved mushrooms
- Serve with pepper
Inspiration: Creamy Leek & Mushroom soup