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Mushroom and Potatoes Soup Recipe |
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Ingredients
potatoes - 2, large, diced mushrooms - 250g celery stems - 2, sliced green onion - 5, sliced garlic - 2 cloves, sliced vegetables oil - 2 tbsp beef broth - 1 liter brandy - 2 tbsp salt and pepper cherry tomatoes white bread - 2 slices parmesan cheese - 3 tbsp, grated butter - 3 tbsp
Method
Heat oil in the pan, fry the potatoes, garlic, and onion for 5 minutes over medium heat, stir occasionally. Pour in beef broth, mushrooms, and celery, then leave it to boil. Reduce heat and cook the soup for 20 minutes until potatoes are tender. Meanwhile, melt butter in a pan, fry the bread. Sprinkle the bread with cheese. Fry the bread both sides until crispy, cut each slice in two triangles, set aside. Roast the cherry tomatoes until it slightly burn. Set aside. Add brandy into the soup and taste, season with a dash of pepper and salt. Serve the soup hot together with the crispy bread and roasted cherry tomatoes. Serves 6.
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