Mushroom soup with bulgur
3 servings
45 minutes
Recipe from the Veganutye restaurant, brand chef Gayane Breiova.
Calories399.5kcal
Proteins9.8grams
Fats25.4grams
Carbohydrates30.2grams
1
Wash and clean the vegetables.
2
Chop onion, carrot, and celery into small cubes.
- Onion: 100 g
- Carrot: 100 g
- Celery stalk: 100 g
3
Heat the pan and pour in the oil.
- Olive oil: 70 ml
4
Pour the ingredients into the pan.
- Onion: 100 g
- Carrot: 100 g
- Celery stalk: 100 g
5
Add garlic and thyme. Mix.
- Garlic: 10 g
- Thyme: 5 g
6
Add mushrooms and sauté lightly.
- 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.
- Water: 2 l
9
Rinse and add bulgur to the pot.
- Bulgur: 100 g
10
Cook until ready.
11
Add greens to taste when serving.
- Parsley: 100 g
- Salt: to taste
- Ground black pepper: to taste
