RecipesMushroom soup with celery leaves and bread croutons
We wash the mushrooms and slice them thinly. In a pot, we melt the butter, add the sliced mushrooms and sauté them, then we add the flour, prepare a roux, and pour…
Ingredients (what you need)
300 g wild mushrooms
2 handfuls of celery leaves
2 tablespoons of butter
2 tablespoons of flour
1 tablespoon of paprika paste or 2 teaspoons of ground paprika
50 ml of cream
1.5 liters of broth
3 slices of older bread
oil
salt
pepper
Recipe steps
We clean the mushrooms and slice them thinly. In a pot, we melt the butter, add the mushrooms, and sauté them. Then we sprinkle in the flour, make a roux, and pour in cold broth. We season the soup with salt, pepper, and add paprika paste or paprika. We mix everything and cook for about 20 minutes.
Five minutes before finishing, we add the celery leaves.
We season the soup to taste and add cream for smoothing.
We cut the bread into small cubes and toast them golden brown in a small amount of oil in a pan. We pour the soup into bowls and each person adds croutons to their liking.
Additional information about the recipe Mushroom soup with celery leaves and bread croutons
Mushroom soup with celery leaves and bread croutons is a delicious dish that will warm you up and delight you. The combination of fragrant mushrooms and fresh celery leaves gives the soup a unique flavor. The golden-toasted bread croutons add crunch and contrast. This soup is perfect as an appetizer or a light lunch, and it makes excellent use of seasonal ingredients. Its preparation is simple and quick, making it a perfect dish for any occasion.
Tomas Rohlena
Tomas Rohlena is a versatile personality with a broad perspective. He is a great fan of food and occasional cooking. He is also interested in gourmet experiences in restaurants. Every Sunday, his family looks forward to his regular lunch that he prepares for them.
