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Mushroom soup with bulgur

3 servings

45 minutes

Recipe from the Veganutye restaurant, brand chef Gayane Breiova.

Energy value per serving
CaloriesProteinsFatsCarbohydrates
399.5
kcal
9.8g
grams
25.4g
grams
30.2g
grams
Ingredients
3servings
Onion
100 
g
Carrot
100 
g
Celery stalk
100 
g
Garlic
10 
g
Thyme
5 
g
Olive oil
70 
ml
Frozen honey mushrooms
150 
g
Water
2 
l
Parsley
100 
g
Bulgur
100 
g
Salt
 
to taste
Ground black pepper
 
to taste
Frozen porcini mushrooms
150 
g
Cooking steps
  • 1

    Wash and clean the vegetables.

  • 2

    Chop onion, carrot, and celery into small cubes.

    Required ingredients:
    1. Onion100 g
    2. Carrot100 g
    3. Celery stalk100 g
  • 3

    Heat the pan and pour in the oil.

    Required ingredients:
    1. Olive oil70 ml
  • 4

    Pour the ingredients into the pan.

    Required ingredients:
    1. Onion100 g
    2. Carrot100 g
    3. Celery stalk100 g
  • 5

    Add garlic and thyme. Mix.

    Required ingredients:
    1. Garlic10 g
    2. Thyme5 g
  • 6

    Add mushrooms and sauté lightly.

    Required ingredients:
    1. Frozen honey mushrooms150 g
    2. Frozen porcini mushrooms150 g
  • 7

    Put a pot of water on high heat.

  • 8

    Bring to a boil and add the sautéed ingredients.

    Required ingredients:
    1. Water2 l
  • 9

    Rinse and add bulgur to the pot.

    Required ingredients:
    1. Bulgur100 g
  • 10

    Cook until ready.

  • 11

    Add greens to taste when serving.

    Required ingredients:
    1. Parsley100 g
    2. Salt to taste
    3. Ground black pepper to taste

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