Mushroom Soup with Vegetables
Ingredients
2 servings
- Brussels sprouts 100 g
- Water 1 l
- Frozen green peas 100 g
- Carrot 1
- Leek 1
- Button mushrooms 100 g
- Butter 1 tbsp, for frying
- Parsley 1-2 sprigs
- Bay leaf 1
- Salt, ground black pepper to taste
- Homemade sour cream 1 spoonful (optional)
Step-by-step recipe
Mushrooms, peas and carrot
I try to cut all the vegetables so that they cook through at the same time.
Pour 1 l of water into a pot. Season the water lightly with pepper and salt and add one bay leaf.
Wash the mushrooms and cut them into quarters or halves. Peel the carrot and cut it into small pieces.
Add the mushrooms, frozen green peas and carrot to the water and bring to a boil over high heat. Cook for 10 minutes from the moment the water comes to a boil, over medium heat.
Leek and Brussels sprouts
While the vegetables cook, cut the leek into thin rings and fry it briefly in butter over medium heat until soft and lightly golden.
Add the sauteed leek and Brussels sprouts to the soup. Remove the bay leaf from the soup.
Salt and pepper the soup to your taste, but remember that the flavor of the vegetables should not be drowned out by salt and pepper. And they say that cooking without salt is fashionable anyway.
Keep cooking the soup for 10 minutes from the moment it comes back to a boil after adding the Brussels sprouts, stirring occasionally, until the sprouts are tender.
Serving
Before serving, be sure to sprinkle the vegetable soup with parsley. Serve the soup hot.
It is also very good with a spoonful of good homemade sour cream stirred in. But only if you have it. If not, it is better to add nothing at all.
Calories and macros
210 kcal
Serving ≈ 740 g
- Protein8 g16% of kcal
- Fat9 g42% of kcal
- Carbs21 g43% of kcal
100 g28 kcalProtein 1 gFat 1.2 gCarbs 2.8 g
Calculated from the recipe ingredients, excluding salt and spices. Data: USDA and Matvaretabellen.