Mushroom Soup

Mushroom Soup




15 min


20 min


for 4 people


15 minutes


20 minutes


  • 150 grams of mushroom
  • 1 small squash
  • 1 small onion (finely chopped)
  • 2 cloves garlic
  • 4 tablespoon olive oil
  • 4 tablespoon finely chopped parsley
  • 3/4 cups of boiled red kidney beans
  • 3/4 water glass of breadcrumbs
  • 1,5 tea spoon salt
  • 1 tea spoon cumin
  • 1 tea spoon (wipe) black pepper
  • 1 tea spoon flake pepper

Key point

Be careful that all vegetables are minced and sautéed thoroughly.

Cooking Advice

You can cook with a lightly oiled pan in the back. 2-3 minutes for each side will suffice.

How is it prepared?

  1. Remove the stems of the fungus and chop them into very small cubes.

  2. Grate the calamus with a thin portion of the grate and squeeze excess water. Crush the garlic.

  3. Transfer olive oil, garlic, very tiny chopped onions, mushrooms and pods into a ceiling, respectively. Nice surprise.

  4. Take it from the furnace and lighten it slightly. Then crush the barbuns in a deep whale or take the blender.

  5. Add to the vegetable and mix by mildly crushing.

  6. Add the breadcrumbs, salt, finely chopped parsley and spices on the vegetables that are blended with each other.

  7. Mix well and obtain medium thickness bars.

  8. Transfer these corners onto the oven tray with baking sheet and apply olive oil on them with a brush.

  9. Bake for 10-15 minutes at 180 degrees.

  10. Then you can take it out and enjoy it. Bon Appetit.

Service Offer

You can serve hamburgers or sauces as you prepare the roasts.

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