Last Christmas we made a recipe book for mama 'J,' . It contains a small collection of our favorite dishes and these include recipes of Malaysian foods and fusion dishes. My hubby helped me out with the German translation, and hoo boy that really helped me a lot (I would've just used the Google translate if he had refused to help me out haha).
This is one of the few recipes that we wrote together. I've been using fresh mixed mushroom from the market for this recipe, and I do believe the taste is better compare to using just one mushroom variety. I like to have some chunks of the mushrooms in the soup thus I don't blend it that fine. This soup is one of our favorites, and it is one of the best thing to have in the cold weather :D
Mushroom
soup
Serving size: 4 people
Ingredients
1 carrot, peel and cut into pieces
½ leek, cut into pieces
½ celery stick, cut into piece
1 onion, peel
3 liters water
1 tablespoon butter
Ingredients
1 carrot, peel and cut into pieces
½ leek, cut into pieces
½ celery stick, cut into piece
1 onion, peel
3 liters water
1 tablespoon butter
3 pieces small potatoes, peel and cut
into small pieces
500 g mixed mushrooms
1 liter vegetable stock (or more)
Salt and pepper to taste
Method
To make the vegetable stock:
1. Combine all the vegetables and water in a large pot on a high heat. When the water boils, reduce the heat and simmer for 30 minutes.
To make the soup:
1 liter vegetable stock (or more)
Salt and pepper to taste
Method
To make the vegetable stock:
1. Combine all the vegetables and water in a large pot on a high heat. When the water boils, reduce the heat and simmer for 30 minutes.
To make the soup:
1. Melt the butter in a medium pot on a
medium high heat and sautée the potatoes for 5 minutes. Combine the mushrooms
and sautée for another 2 minutes.
2. Cover the mushrooms and potatoes with
vegetable stock and increase the heat until the soup boils and reduce the heat
and simmer for 30 minutes or until the potatoes soften.
3. Take out some of the mushrooms and potatoes with a little amount of soup into a blender, and blend until smooth. Repeat the process until there is no more potatoes and mushrooms. Put the blended soup back into the pot and season with salt and pepper.
4. Serve with your favorite bread :)
3. Take out some of the mushrooms and potatoes with a little amount of soup into a blender, and blend until smooth. Repeat the process until there is no more potatoes and mushrooms. Put the blended soup back into the pot and season with salt and pepper.
4. Serve with your favorite bread :)
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Pilzsuppe
Portionsgröße:
4 Personen
Zutaten
1 Karotte,
geschält und in Stücke geschnitten
½ Lauch, in
Stücke geschnitten
½
Selleriestange, in Stück geschnitten
1 Zwiebel,
geschält
3 Liter Wasser
1 EL Butter
3 kleine
Kartoffeln, geschält und in kleine Stücke schneiden
500 g gemischte
Speisepilze
1 Liter
Gemüsebrühe (oder mehr)
Salz und
Pfeffer nach Geschmack
Zubereitung
Für die Gemüsebrühe:
1. Das Gemüse
und Wasser in einem großen Topf bei starker Hitze geben. Wenn das Wasser kocht,
die Hitze reduzieren und 30 Minuten köcheln lassen.
Für die Suppe:
1. Die Butter
in einem Topf auf mittlerer Hitze schmelzen und die Kartoffeln für 5 Minuten erhitzen.
Die Pilze hinzufügen und für weitere 2 Minuten erhitzen.
2. Die Pilze
und Kartoffeln mit Gemüsebrühe abdecken und Hitze erhöhen, bis die Suppe kocht.
Danach Hitze reduzieren und 30 Minuten köcheln lassen oder solange bis die
Kartoffeln weich sind.
3. Einige der
Pilze und Kartoffeln aus dem Topf mit einer kleinen Menge der Suppe in einen
Mixer geben und fein mixen. Den Vorgang wiederholen, bis keine Kartoffel- und
Pilzestücke mehr vorhanden sind. Die Suppe zurück in den Topf geben und mit
Salz und Pfeffer würzen.
4. Mit deinem Lieblings-Brot
servieren :)
