:brightness(2):contrast(2):rgb(2,-2,0):sharpen(0.2,0.2,true)/couk/recipe/qgn4R77X1Cpg_2xlunRc/55db56aa501086a6c23df1eb837039.jpeg "Sponge")
Source: Merrimon from Getty Images
Sponge
Mushroom soup is one of my favorite foods, especially in the fall when the mushrooms are fresh. I have a lot of experience with this recipe as it has become a favorite with my family. I have tried it on different types of mushrooms and it always ends up great.
Ingredients
- 500 g fresh mushrooms (wild or cultivated)
- 1 pcs large onion
- 2 Cloves garlic
- 2 Spoons Smooth flour
- 1 Spoons lard
- 1 Spoon Kminu
- 1 Spoon Majorana
- 11⁄2 l Waters
- salt and pepper to taste
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Directions
Clean and cut the mushrooms into smaller pieces. Do not use mushrooms that are too old - the quality of the mushrooms is crucial to the final taste of the mushroom soup.
Chop the onion finely and fry in the lard until golden brown. Add the grated garlic and fry briefly.
Add the sliced mushrooms and fry them with the onions until golden brown.
Sprinkle in the flour and let brown slowly, stirring constantly.
Add water, stir and let bubble on low heat for about 30 minutes. Stir occasionally.
Season with salt, pepper, cumin and marjoram. Marjoram gives the mushroom a characteristic taste, so feel free to use it.
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