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🍽️ Creamy Mushroom Spinach Soup

123 kcal · 30 min · 4 servings

Ingredients

• 5 tbsp dried porcini mushrooms
• 1 large onion
• 2 garlic cloves
• 1 large carrot
• 0.25 celeriac
• 3 sprigs parsley
• 1 tbsp ghee
• 1 tbsp butter
• salt
• pepper (freshly ground)
• 6 oyster mushrooms
• 300 g baby spinach
• 250 g mushrooms (to taste)
• 2 spring onions

Instructions

1. 1. Soak the porcini mushrooms in warm water for 60 minutes.
2. 2. Peel the onion and chop it finely.
3. 3. Peel the garlic cloves and cut them in half.
4. 4. Peel the carrot and cut it into small cubes.
5. 5. Peel the celery and cut it into cubes as well.
6. 6. Remove the porcini mushrooms from the water, drain them, and chop them.
7. 7. Reserve the mushroom soaking water.
8. 8. Heat ghee in a large pot.
9. 9. Sauté the chopped onion gently in the ghee.
10. 10. Add the garlic, carrot cubes, and celery cubes.
11. 11. Sauté the vegetables for a few minutes.
12. 12. Pour the reserved mushroom water and 600 ml of fresh water into the pot.
13. 13. Stir in the chopped porcini mushrooms and the parsley sprigs.
14. 14. Lightly salt the broth.
15. 15. Bring the mixture to a boil.
16. 16. Reduce the heat to the lowest setting.
17. 17. Simmer the soup covered for 30 minutes.
18. 18. Remove the pot from the heat.
19. 19. Season the broth with salt and pepper to taste.
20. 20. Clean the oyster mushrooms and slice them into thin strips.
21. 21. Clean the remaining mushroom varieties.
22. 22. Cut the other mushrooms into smaller pieces if necessary.
23. 23. Heat butter in a frying pan.
24. 24. Toss all the mushrooms briefly in the hot butter.
25. 25. Remove the pan from the heat.
26. 26. Wash the spinach thoroughly.
27. 27. Spin the spinach dry.
28. 28. Wash and clean the spring onions.
29. 29. Slice the spring onions into thin rings.
30. 30. Strain the finished soup through a fine sieve into a clean pot.
31. 31. Heat the strained broth just before it boils.
32. 32. Place the fried mushrooms and fresh spinach on the plates.
33. 33. Pour the hot broth over the mushrooms and spinach.
34. 34. Sprinkle the soup with the spring onion rings.
35. 35. Serve the soup immediately.

Nutrition per serving

• kcal: 123
• Protein: 7 g · Fett/Fat: 8 g · Carbs: 6 g