Mushrooms or “forest meat” are a fantastic gift of nature. Champignons, but also other types of edible mushrooms, are a real treasure trove of medicinal ingredients. Fresh mushrooms contain about 2% protein, and dried as much as 20%. Mushrooms grown in the light are rich in vitamin D. They are also a good source of potassium, phosphorus and iron.
I think these are enough reasons to include them in our daily diet. Here is a wonderful recipe for mushroom soup. You can use more types of mushrooms, they will be even tastier.
2 tablespoons oil or butter
1 medium onion, chopped
1 stalk of celery
300 g various fresh mushrooms (champignon, white and dark, shiitake)
5 cups water
Salt and lots of freshly ground pepper
- Fry the chopped onion in oil or butter, then add the celery.
- Add the chopped or whole mushrooms (remove the stalks from the shiitake mushrooms, they are very tough) and sauté them for about five minutes on a medium heat.
- Add salt and pepper to the mushrooms.
- Finally add five cups of water, cook until it boils, then reduce the heat and cook the broth for about 20 minutes.
- Add the parsley at the end.
- Serve with sour cream.