Mushroom soup-puree with mung beans
4 servings
30 minutes
Mushroom puree soup with mung beans is a refined dish of European cuisine that combines the tenderness of mushrooms and the nutrition of mung beans. This soup has a rich, velvety taste where earthy mushroom tones blend harmoniously with the sweet note of carrots and the spiciness of garlic. Such soups were said to be popular in medieval Europe, prepared in monasteries and aristocratic homes. It is perfect for an autumn or winter dinner, warming with its aroma and richness. It can be served with crispy croutons or fresh herbs that highlight the depth of flavor. Easy to prepare, this soup is an excellent option for those who appreciate simple yet elegant dishes.
1
Cook mung beans.
- Mung peas: 1 glass
2
Stew the vegetables.
- Onion: 1 piece
- Garlic: 3 cloves
- Carrot: 1 piece
- Fresh mushrooms: 200 g
- Olive oil: 2 tablespoons
3
Mix everything in a blender, add salt, pepper, and herbs.
- Salt: to taste
- Ground black pepper: to taste