Parsley and Potato Soup with Fried Mushrooms
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 1 bunch parsley
- 3 large potatoes, floury cooking
- 200 g mushrooms, brown
- 500 ml vegetable stock, strong
- 0.5 teaspoon ½ lemon juice
- 1 sugar lump
- 1 tablespoon butter
- 0.5 teaspoon ½ pepper, white, ground
- a bit salt
Print Recipe
Pin Recipe Instructions
- Pluck the parsley leaves from the stems. Peel the potatoes and cut into pieces.
- Cook the potato pieces in a saucepan with half of the parsley, vegetable stock and spices until the potatoes are tender.
- In the meantime, cut the mushrooms into small pieces and slowly fry them in butter in a pan.
- When the potatoes are soft, stir the soup with the hand blender until frothy. Just before the end of the pureeing process, add the other half of the parsley leaves and puree. You can still see a few more leaves in the soup.
- Arrange the soup in deep plates or bowls and finally add the fried mushrooms.
- Baguette tastes good with it.
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