Cream Soup from Salad Mix "Fresh Eats"
⏳ Time
15 minutes
🥕 Ingredients
12
🍽️ Servings
6
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.
Step 5
Serve with sour cream or soy mayonnaise.
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