Recipe for: Mushroom Soup with Two Kinds of Mushrooms
Ingredients:
- 250g button mushrooms, sliced
- 250g oyster mushrooms, sliced
- 1 bunch of spring onions, finely chopped
- 1 red bell pepper, finely chopped
- 2 carrots, finely chopped
- 1/2 celery stalk, finely chopped
- 3 cloves garlic, minced
- 50g rice
- Leaves from 1/2 bunch of parsley, finely chopped
- Stalks from 1/2 bunch of parsley, finely chopped
- Salt
- Black pepper
- Marjoram
- Olive oil
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Instructions:
- Sauté vegetables: In a large pot, heat olive oil over medium heat. Add the onions, carrots, celery, and parsley stalks. Sauté for 2-3 minutes, or until softened.
- Add mushrooms: Add the button and oyster mushrooms to the pot and cook for an additional 3-4 minutes, or until tender.
- Simmer: Pour in about 2 liters of water and bring to a boil. Reduce heat and simmer for 30 minutes.
- Add seasonings: Stir in the red bell pepper, chopped parsley leaves, salt, black pepper, and marjoram. Simmer for an additional 10 minutes.
- Add rice: Add the rice and cook for 10 more minutes, or until the rice is tender.
- Serve: Serve the soup hot, garnished with fresh parsley leaves.
Enjoy!
Recipe for: Mushroom Soup with Two Kinds of Mushrooms
