Mushroom soup is definietly not my children's favourite soup. I love it, so with stubbornness I am stubbornly trying to find a version of this soup so it will tastethat everybody will like. This time I made a good step in the right direction, because my daughter accepted the new mushroom soup. Only mMy son still turns his nose upsniff, but it I will get therecome later... trial and error. I hope that positive ones will be oftenthe results will be positive.

Ingredients (for 4 people)
500g of mushroom
2 carrots
1 parsley root
¼ of a small celery root
1 onion
2 cloves of garlic
chili pepper
2 tablespoons of butter
100g of bulgur
200g of small white beans (boiled or from a tin)
400ml of coconut milk
3 twigs of thyme
2 bay leaves
1.5l of vegetable bouillon
salt and pepper

Boil the bulgur in salty water. Clean the mushrooms and slice them.
Dice the onion, chili pepper and garlic. Melt 1 tablespoon of butter in a pan and fry the onion, chili pepper and garlic. Add the mushrooms and twigs of thyme and fry until the mushrooms are slightly golden. Peel the carrots and parsley and celery roots and grate them. Peel the celery root and cube it. Put the mushrooms with the onion, garlic and chili pepper into a saucepan, add the bay leaves, pour in the vegetable stock and boil for 20 minutes. Add the carrots, parsley and celery. Boil for 10 minutes. Add the coconut milk, and spice it up with salt and pepper. Add the bulgur and chopped parsley before serving.

Enjoy your meal!

Try also:
Courgette soup with chanterelles
Chanterelle soup with millet groats
Toast with mushrooms, mozzarella and avocado.