Mushroom soup

Category: Starter / Tapas




  1. Clean the mushrooms. Cut the porcini mushrooms and mushrooms in smaller pieces.
  2. Place the pot with the oil on the hob and heat on a high hob setting. Add the mushrooms and fry. Add the shallots to the mushrooms and fry together briefly. Season with salt and pepper. Take out about half of the mushrooms for garnish and set aside.
  3. Add the vegetable stock and bring to a boil. Then puree it with a hand blender.
  4. Mix the rice flour with 1 tablespoon of cold water, add to the soup and stir in. Bring the soup to a boil briefly once more.
  5. Wash the herbs, cut small and add to the soup.
  6. Fill soup bowls with the soup and serve with the mushrooms set aside.










Ingredients (for about 4 people):

150 g chanterelles

150 g porcini mushrooms

200 g mushrooms

3 Tbsp rapeseed oil

3 onions


Pepper, freshly ground

1.5 L vegetable stock

1 tsp rice flour

1 bunch flat-leafed parsley

2 stalks lovage


Nutrional information:

Carbohydrates 41 g

Protein 30 g

Fat 35 g


Calories / bread unit (BU):

Recipe 616 kcal

Serving 154 kcal

Serving 0.9 BU