Soup with honey mushrooms and oatmeal
4 servings
30 minutes
Mushroom and oatmeal soup is a cozy and nutritious dish of Armenian cuisine that combines the delicate taste of mushrooms with the soft texture of oatmeal. The mushrooms, known for their expressive forest aroma, give the soup a rich flavor while the oatmeal makes it thick and hearty. Fried celery root adds a subtle spicy note and potatoes make the dish more nourishing. Beef broth serves as the base, enriching the soup with depth of flavor while fresh herbs add freshness. Historically, mushroom soups have held an important place in Caucasian cuisine, especially in autumn when mushroom gathering was a tradition. This soup is perfect for cool days, filling the body with warmth and comfort.
1
Bring the broth to a boil.
- Beef stock: 2 l
2
Wash, peel, and chop the celery root. Heat vegetable oil in a pan and fry the celery root until golden brown.
- Celeriac: 50 g
- Vegetable oil: 2 tablespoons
3
Wash the potatoes, peel them, and cut into 1.5 cm cubes. Slice the mushrooms. Add the diced potatoes, mushrooms, sautéed celery root, and oats to the boiling broth. Cook for 12 minutes (or until the potatoes and oats are soft).
- Potato: 150 g
- Fresh mushrooms: 150 g
- Celeriac: 50 g
- Rolled oats: 2 tablespoons
4
Serve with fresh chopped herbs.
- Salt: to taste
- Ground black pepper: to taste
