Autumn soup with straw mushrooms and ginger Recipe
Recipe Ingredients for Autumn soup with straw mushrooms and ginger
| Amount | Ingredient |
|---|---|
| 200 grams | Autumn mixed mushrooms (such as chanterelles, porcini mushrooms, dead trumpets) |
| 160 grams | Pumpkin |
| 80 grams | Celeriac |
| 1 / 2 bunch | Green onions |
| 1st Tomato | 1 1 / 2 |
| Garlic cloves | 1 zw |
| Rosemary | 1 / 2 bunch |
| Parsley | 60 g |
| Butter | 400 ml |
| Beef broth | 200 grams |
| Crème fraiche (or cream) | 80 ml |
| Oil for deep frying | 40 g |
| fresh ginger root | |
| Salt and pepper |
Autumn soup with straw mushrooms and ginger Recipe Directions
Autumn Clean mushrooms only when absolutely necessary, wash and drain well. Large mushrooms into quarters or halves. Peel the pumpkin and celeriac and cut into 4 mm cubes. Wash the leeks and onions, while removing dead leaves and roots. Spring onions diagonally into 2 inch pieces. Wash and dice the tomato, thereby removing the stem and seeds. Peel and finely chop the garlic cloves. Rosemary and parsley Wash and shake dry, pluck off the leaves, chop coarsely.
A very large pan or wok, let the butter foam in it. Mushrooms, pumpkin and celery fry for 2-3 minutes, stirring occasionally. Season with salt and pepper, add green onions, tomato, garlic and herbs, cook briefly with the other ingredients.
Beef broth and crème fraîche to give the mushrooms, bring to a boil and cook for 5 minutes.
Heat the oil in a shallow saucepan or a wok. Meanwhile peel the ginger root, cut lengthwise into thin slices or slice. The ginger slices also lengthwise into thin strips and light golden in oil fry for 10-20 seconds, remove from the oil and drain on kitchen paper.
The autumn soup with mushrooms to taste and transfer to plates, garnish with "ginger straw."
