1poundtomatoesskinned, diced; or canned tomatoes with ½ liquid from cans
3sticks of celeryminced, or ¼ smaller celery root, grated
1poundportobello mushroomschampignons, bolete or oyster mushrooms, diced, or a mix of mushrooms
½bunch parsleyminced, or ½ of that volume dry
salt and pepper to taste
2-3cupsbroth vegetable, beef or chicken
(Optional) 2 tablespoons Vegeta or stock powder, or 1 bouillon cube melted in hot water if not using broth
(Optional) 1 teaspoon of sugar to offset tomato acidity
Instructions
In a deep pot, heat 2 tablespoons of butter over medium temperature. Add onion, and simmer until it sweats, about 4-5 minutes. Add garlic and simmer for 1 minute. Add tomatoes and celery. Simmer for another 10-12 minutes or so.
(Parallel) Add mushrooms to a pan and sweat them on low to medium until they're soft (5-7 minutes). Add 1-2 tablespoons of butter, parsley, and seasonings and stir. Simmer a few more minutes.
Transfer mushrooms to the pot with the soup. Add broth and bring to a boil on low. Cook another 1-2 minutes.
Serve warm along with bread or pastry. Store in the fridge for up to 24 hours as soon as the soup cools down. Mushrooms are volatile, and it's better to err on the side of caution here (especially when more ingredients are used). Reheat only once using your preferred method.
Video
Notes
Recipe adjusted from: Dajak, Mika. (2014) "All Over Ex-Yu With A Fork." MARSO doo. pp. 177-180.
Nutrition information is an estimate. It was calculated using vegetable broth as an ingredient.