Healthy winter recipe for 4 people, takes only 30 mins; recipe has rapeseed oil, onion, dried porcini, vegetable bouillon powder, chestnut mushroom, garlic cloves, potato, fresh thyme, carrots, parsley, bio yogurt and walnut piece.
Mushroom & potato soup
Course: Healthy winter
Servings
4
servings
Prep time
15 mins
Ingredients
- Rapeseed Oil: 1 tbsp rapeseed oil
- Onion: 2 large onions, halved and thinly sliced
- Dried Porcini: 20g dried porcini mushrooms
- Vegetable Bouillon Powder: 3 tsp vegetable bouillon powder
- Chestnut Mushroom: 300g chestnut mushrooms, chopped
- Garlic Cloves: 3 garlic cloves, finely grated
- Potato: 300g potato, finely diced
- Fresh Thyme: 2 tsp fresh thyme
- Carrots: 4 carrots, finely diced
- Parsley: 2 tbsp chopped parsley
- Bio Yogurt: 8 tbsp bio yogurt
- Walnut Piece: 55g walnut pieces
Directions
- Heat the oil in a large pan. Tip in the onions and fry for 10 mins until golden. Meanwhile, pour 1.2 litres boiling water over the dried mushrooms and stir in the bouillon.
- Add the fresh mushrooms and garlic to the pan with the potatoes, thyme and carrots, and continue to fry until the mushrooms soften and start to brown.
- Pour in the dried mushrooms and stock, cover the pan and leave to simmer for 20 mins. Stir in the parsley and plenty of pepper. Ladle into bowls and serve each portion topped with 2 tbsp yogurt and a quarter of the walnuts. The rest can be chilled and reheated the next day.
