Beuf Mushroom Soup
The perfect easy to make meal for the cold winter days.
Seasons: Autumn and Winter
Active cooking time: 30 min
Overall cooking time: 1.5 h
Ingredients for 4 portions:
500 g mushrooms
300 g carrots
8 small shallots
500 ml vegetarian stock
500 ml red wine
3 cloves of garlic minced
2 to 3 bay leaves
1 tbsp. tomato paste
1 tbsp. vegetable oil
salt and black pepper
Start with peeling the onions and garlic and cleaning the mushrooms and carrots.
Then mince the garlic, cut the carrots into thumb size pieces and half the mushrooms.
Sauté the mushrooms with some vegetable oil in an oven safe pot until they released most of their moisture.
Add the shallots, carrots, minced garlic and tomato paste and let them fry for a few minutes.
Then add the red wine, vegetable stock and bay leaves.
Season with pepper and thyme to your taste.
Put the pot into the oven at 180° Celsius and let it cook for around 2 hours. If the water level drops during this time feel free to add some more.
After two hours you can remove the pot from the oven and season it with salt.
Nutritional values per portion:
188 kcal | 6 g protein | 0 g carbs | 3 g fat
CO2 Emission per portion: 542 g