Oyster Mushroom and Vegetable Soup
Oyster mushroom and vegetable soup is a fragrant homemade soup thickened with a classic roux. Together with carrot, celeriac, parsley root and potatoes it makes a hearty and tasty dish. At the end we enrich it with egg and flavour it with marjoram.
Prep: 20 min
Cook: 40 min
Servings: 5
Energy: 136 kcal per serving
Method
01.
Peel all the vegetables and cut them into cubes. Wash the oyster mushrooms and slice them into strips.
02.
Heat the oil in a pot, soften the onion in it, then add the oyster mushrooms, carrot, parsley root and celeriac and sauté the vegetables.
03.
As soon as the carrot starts to release its colour, pour in about 1 litre of water, season with salt and pepper and leave to cook.
04.
After about 20 minutes, add the potatoes cut into cubes to the soup.
05.
Prepare the roux by sprinkling the flour into the melted butter and frying it. Once it has cooled, pour in about 100 ml of lukewarm water and stir until smooth.
06.
When the vegetables are soft, pour the mixed roux with water into the soup, stir well and simmer for about 20 minutes.
07.
Finally, pour in the beaten egg, simmer for about 10 minutes, then season to taste and add the marjoram.
