LOW CALORIE

Cream Soup from Salad Mix "Fresh Eats"

Soups | Author's cuisine

⏳ Time

15 minutes

🥕 Ingredients

🍽️ Servings

Description

Cream soup from salad mix "Fresh Eats"

Ingredients

Celery stalk - 2 pieces
Salad mix "Eats" - 2 pieces
Spanish onions - 1 head
Carrot - 3.5 oz
Campbell's Beef Broth - 1 qt
Butter - 3.5 oz
Tomatoes - 3.5 oz
Pickled Chanterelles - 1.8 oz
Bay leaf - 1 piece
Thyme - 1 piece
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Chop the celery, onion, and carrot coarsely. Melt the butter in a saucepan, adding a bit of vegetable oil to prevent burning, and sauté the vegetables. In a vegetarian version, you can use only vegetable oil.

Step 2

Add the chopped champignon mushrooms to the saucepan, sauté them until a distinct mushroom aroma emerges, but be careful not to overcook them. Add the chopped tomatoes and simmer for a couple more minutes.

Step 3

Pour in the broth, add a sprig of thyme, the bay leaf, bring to a boil, and cook for another five to seven minutes on low heat. Remove the thyme sprig and bay leaf with a slotted spoon.

Step 4

In a separate skillet, melt the butter (or heat vegetable oil) and sauté the salad mix "Fresh Eats", then add the green mixture to the vegetables and blend everything together.