Summary

Ingredients

• 3 onion (s)
• 3 cloves garlic
• 200 g carrot (s)
• 100 g celery
• 1 green pepper (s)
• 600 g mushrooms
• 2 tablespoons oil
• 2 tablespoon tomato paste
• 1 pinch (s) paprika powder, hot
• 1 teaspoon paprika powder, noble sweet
• 1 bay leaf
• 1 teaspoon thyme
• 600 ml vegetable stock
• Pepper, black
• salt

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Instructions

1. Finely chop the onions. Heat the oil in a coated saucepan. Sauté the onions in it over a mild heat until translucent, chop the garlic, carrots, paprika and celery and add. Fry while stirring. Salt. Stir in tomato paste, paprika powder, thyme and bay leaf. Pour in the broth. Cook gently for 20 minutes. Quarter the mushrooms and mix in, simmer for 10 minutes. season to taste with salt and pepper.
2. Parsley potatoes go well with it.