Mushroom soup with bulgur

3 servings

45 minutes

Recipe from the Veganutye restaurant, brand chef Gayane Breiova.

Energy value per serving

• Calories: 399.5
• Proteins: 9.8g
• Fats: 25.4g
• Carbohydrates: 30.2g

Ingredients

• 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:

   • Onion: 100 g
   • Carrot: 100 g
   • Celery stalk: 100 g

3. Heat the pan and pour in the oil.

   Required ingredients:

   • Olive oil: 70 ml

4. Pour the ingredients into the pan.

   Required ingredients:

   • Onion: 100 g
   • Carrot: 100 g
   • Celery stalk: 100 g

5. Add garlic and thyme. Mix.

   Required ingredients:

   • Garlic: 10 g
   • Thyme: 5 g

6. Add mushrooms and sauté lightly.

   Required ingredients:

   • Frozen honey mushrooms: 150 g
   • Frozen porcini mushrooms: 150 g

7. Put a pot of water on high heat.

8. Bring to a boil and add the sautéed ingredients.

   Required ingredients:

   • Water: 2 l

9. Rinse and add bulgur to the pot.

   Required ingredients:

   • Bulgur: 100 g

10. Cook until ready.

11. Add greens to taste when serving.

    Required ingredients:

    • Parsley: 100 g
    • Salt:  to taste
    • Ground black pepper:  to taste