Zutaten für 3 Onion Mushroom And Garlic Soup
- 1 cup sliced leeks
- 1 cup sliced red onions
- 4 cloves minced garlic
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 1 cup dried porcini mushrooms (strained after soaking in 1 cup hot water for 30 minutes, reserving the soaking liquid)
- 6 cups water
- 2 tablespoons beef base
- not used in recipe
- 2 tablespoons chopped scallions
- 1 cup hot water (for soaking dried porcini mushrooms)
- 1/4 cup chopped fresh parsley
- slices of your favorite bread
- cheese (optional)
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Zubereitung von 3 Onion Mushroom And Garlic Soup
- Melt 2 tablespoons of butter and 1 tablespoon of olive oil in a large pot over medium heat.
- Add 1 cup sliced leeks, 1 cup sliced red onions, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon sugar. Sauté for 8-10 minutes, stirring occasionally. Add 4 cloves minced garlic and cook for 3 more minutes until softened.
- Add 1 cup chopped dried porcini mushrooms (strained after soaking in 1 cup hot water for 30 minutes, reserving the soaking liquid), the reserved mushroom soaking liquid, 6 cups water, 2 tablespoons beef base (or vegetable base for vegetarian version), and 1/4 cup chopped fresh parsley.
- Bring the soup to a boil, then reduce heat to a simmer and cook for 20 minutes, or until the mushrooms are tender.
- (Optional) Toast slices of your favorite bread. Top each slice with cheese and broil until melted. Place the toasted cheese bread in each soup bowl.
- Ladle the soup into bowls. Garnish with 2 tablespoons chopped scallions and a sprinkle of black pepper before serving.
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
22g
Fat
30g
Carbs
5g
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60 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Main Dish Soups Stews Eggs Dairy Vegetables American French European Fall Vegetarian Winter Cheese Stove Top Dietary Seasonal Comfort Food Mushrooms Onions Brunch Taste Mood Equipment Presentation Served Hot
