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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

100

g

100

g

100

g

10

g

5

g

70

ml

Frozen honey mushrooms

150

g

2

l

100

g

100

g

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. Onion: 100 g
2. Carrot: 100 g
3. Celery stalk: 100 g

3
Heat the pan and pour in the oil.
Required ingredients:
1. Olive oil: 70 ml

4
Pour the ingredients into the pan.
Required ingredients:
1. Onion: 100 g
2. Carrot: 100 g
3. Celery stalk: 100 g

5
Add garlic and thyme. Mix.
Required ingredients:
1. Garlic: 10 g
2. Thyme: 5 g

6
Add mushrooms and sauté lightly.
Required ingredients:
1. Frozen honey mushrooms: 150 g
2. 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:
1. Water: 2 l

9
Rinse and add bulgur to the pot.
Required ingredients:
1. Bulgur: 100 g

10
Cook until ready.

11
Add greens to taste when serving.
Required ingredients:
1. Parsley: 100 g
2. Salt: to taste
3. Ground black pepper: to taste

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