Ciorba cu ciuperci Portobello (Portobello Mushroom Soup)

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       Cred ca ati observat deja ca folosesc destul de des ciupercile in retetele mele :) Imi plac tare mult si sunt si foarte sanatoase asa ca incerc sa gasesc tot felul de combinatii. Pana acum nu am mai incercat reteta de supa cu ciuperci, dar m-am gandit ca ar mai varia putin meniul nostru. Mi-a iesit o ciorba extraordinar de gustoasa, sper sa o incercati macar o data!

Ingrediente:

    500 g ciuperci Portobello
    2 morcovi
    1/2 ardei
    1 felie telina
    3 catei usturoi mari
    1 ou
    250 g smantana grasa
    100 g iaurt  



Cum se face:     

Se spala ciupercile, se curata de coaja si se taie felii.

Celelalte legume se curata de coaja, ardeiul se toaca marunt, iar radacinoasele se dau pe razatoare.

  Intr-o oala mai adanca punem o lingura de ulei si calim putin morcovul cu telina.

Dupa ce s-au inmuiat putin, adaugam ciupercile, ardeiul si 2,5 litri de apa, condimentam cu sare, piper si lasam sa fiarba la foc mic timp de 40 minute.

Cand ciupercile sunt fierte, batem oul intr-un bol, amestecam cu usturoiul zdrobit, smantana si iaurtul, punem 2 polonice din supa si omogenizam amestecul, iar apoi il punem peste ciorba data deoparte.

 

Condimentam de sare si piper si lasam sa se racesca putin. Servim cu smantana si patrunjel presarat. Bon appetit!

English version       


          
       I think you already noticed that I use mushrooms quite often in my recipes:) I like them verymuch and they're very healthy so I try to find all sorts of combinations. This is the first time i try themushroom soup recipe, but I thought our menu should vary slightly. I got an extremely tasty soup, I hope you try it at least once!

Ingredients:

    500 g Portobello mushrooms

    2 carrots

    1/2 green pepper

    1 slice of celery root

    3 big garlic cloves

    1egg

    250 g fat sour cream

    100 g plain yogurt

How it's made:    

We first wash the mushrooms, we peel and cut them in strips.

We peel the other vegetables, chop the pepper, and grate the carrot and celery.

In a soup pot we heat 1 tablespoon of oil and we add the carrot and celery frying them for 1 minute, until they soften.

We add the pepper and the mushrooms and 2,5 litres of water, we add salt and pepper and we let it boil for 40 minutes, until the mushrooms are soft.

when the mushrooms are ready, we beat the egg in a bowl with sour cream and yogurt, we add the crushed garlic, some soup, we mix it very well and we add it to the soup, stirring very well.

We let the soup to cool down and we serve with sour cream and sprinkle with parsley leaves.

 Bon  appetit!