Mushroom Soup From Herzegovina
Ingredients
- 3-4 tablespoons butter
- 2-3 garlic cloves minced
- 1 pound tomatoes skinned, diced
- 3 sticks of celery or 1 smaller celery root, grated
- 1 pound portobello mushrooms champignons, bolete or oyster mushrooms, diced
- ½ bunch parsley minced
- ½ teaspoon pepper
- 2 tablespoons Vegeta or 1 bouillon cube
Instructions
- In a deep pot, simmer garlic on 2 tablespoons of butter over medium. Add tomatoes and celery. Simmer 10 minutes, stirring frequently.
- Add 5-6 cups of water. Continue cooking on medium.
- In a pan heat up remaining butter over medium and add mushrooms. Simmer until mushrooms are soft (10 to 15 minutes). Add seasonings and stir.
- Combine mushrooms and parsley with the rest of the soup and bring to a boil. Reduce heat, and simmer another 20 minutes.
Video
Notes
Serve with toasted garlic bread, and a glass of red wine.
VARIATIONS:
Keto: instead of seasonings, use sea salt.
Paleo: instead of seasonings, use sea salt.
Vegan: instead of butter use olive oil.
VARIATIONS:
Keto: instead of seasonings, use sea salt.
Paleo: instead of seasonings, use sea salt.
Vegan: instead of butter use olive oil.
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