Mushroom soup with beans (gluten-free, dairy-free)
This earthy, rich in flavour, simple mushroom soup is perfect when you need a bowl of warm soup for lunch or dinner.
Ingredients
- 2 l chicken/vegetable stock
- 2 handful of mushrooms
- 2 small potatoes
- ½ small onion
- 3 tbsp beans (z puszki - bez zalewy)
- 1 tbsp butter
- 1 tsp marjoram
- salt to taste
- black pepper to taste
- fresh parsley
Instructions
- Heat a middle size pan with a spoon of butter. Once hot, add the finely chopped onion and fry over a low heat until tender. In the meantime, slice the mushrooms. Increase the heat to medium, add the mushrooms and marjoram, continue cooking for 4-5 min.
- Pour the warm stock into a pot, mix everything and bring to the boil. Decrease the heat to low, add the chopped potatoes and continue cooking. Once the potatoes are cooked, add the beans and season with salt and black pepper to taste. Serve with the hard-boiled egg and chopped parsley.
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