Mushroom Soup with Wild Garlic
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Mushroom Soup with Wild Garlic
Ingredients For The Soup
0.5 dl cooking oil, 1 large onion, 3 medium-sized carrots and parsnips, half a celeriac, 400 g mushrooms (oyster mushroom, sheathed woodtuft), half a pack of wild garlic, water, 1 tsp freshly ground pepper, salt
Preparation For The Soup
Slice the carrots and parsnips, dice the celeriac and mixed mushrooms. Fry the vegetables together with finely chopped red onion in oil, then pour about four liters of water over them. Season with salt and pepper, and finally add the mushrooms. Let it boil, then cook for about 20 minutes until the vegetables soften. Before serving, sprinkle the chopped wild garlic into the soup.
Ingredients For The Semmelknödel
200 g spelt bread, 5 tsp potato flakes, 2 eggs, 2 tbsp oatmeal flour, 1 tsp coriander powder, nutmeg, salt, pepper, water
Preparation For The Semmelknödel
Dice the bread and soak in water. Squeeze out the bread, add the potato flakes and oatmeal, then mix well with the eggs and spices. With wet hands, form dumplings then cook them in hot water. When they are ready, put them in the soup.
