Mediterranean mushroom soup
Serve Mediterranean mushroom soup garnished with tomatoes and olive oil and enjoy the sea atmosphere.
- Peel a squash, grate it and put it in a bowl. Bring to a boil and add the stock.
- Cook until potatoes are soft. Just before the end, add the sliced mushrooms. After a few minutes, puree the entire contents (with a stick mixer).
- Return the soup to the heat, add water to have the desired density, add salt and pepper if desired.
- Put sliced dried tomatoes in olive oil.
Serve Mediterranean mushroom soup garnished with tomatoes and olive oil.
If you are a fan of mushrooms, you can increase the amount of mushrooms to 300 g, and you will get a very tasty soup if you use watercress. Of course, a combination of several types of mushrooms will give a great taste.