Spelt and mushroom soup

Name: Spelt and mushroom soup
Total time: 80 min
Yield: 6 porsiyon
Cuisine: Turkish
Ingredients: 80 g bleekselderij; 300 g Cremini champignon; 100 g Droge Witte Wijn; 40 g extra vierge olijfolie; 5 g Fijn zeezout; 30 g Gedroogde Eekhoorntjesbrood; 150 g Gele ui; 2 g gemalen zwarte peper; 200 g Gepelde farro; 1500 g groentebouillon; 10 g knoflook; 50 g Parmezaanse kaas; 15 g Verse peterselie; 100 g wortel

⏱️ 80 dk 🔥 295 kcal 🍽️ 6 porsiyon

Malzemeler

Malzemeler
80 g bleekselderij
300 g Cremini champignon
100 g Droge Witte Wijn
40 g extra vierge olijfolie
5 g Fijn zeezout
30 g Gedroogde Eekhoorntjesbrood
150 g Gele ui
2 g gemalen zwarte peper
200 g Gepelde farro
1500 g groentebouillon
10 g knoflook
50 g Parmezaanse kaas
15 g Verse peterselie
100 g wortel

Hazırlanışı

Rinse the Farro perlato thoroughly under cold running water.

Place the Funghi porcini secchi in a small bowl and cover with 200g of hot water. Let them rehydrate for at least 20 minutes. Once soft, remove the Funghi porcini secchi, reserving the soaking liquid, and finely chop them.

Finely dice the Cipolla gialla, Carota, and Sedano to create a soffritto.

Spelt and mushroom soup

Malzemeler

Hazırlanışı

🤖 Tarifin devamı GustoBot'ta!