Goulash mushroom soup

Goulash mushroom soup

Goulash mushroom soup is prepared with fresh mushrooms and tastes particularly strong. For the goulash mushroom soup, first cut the beef goulash into smaller cubes so that it is cooked faster and can be eaten better with a spoon. Peel onions, green soups, garlic and a small floury potato and chop as finely as possible. Through the vegetables, the goulash mushroom soup is lightly tied, as can be seen above in the picture. Cut the mushrooms into coarse cubes. Heat the clarified butter in a casserole dish and sauté the goulash vigorously. Add the vegetables and mushrooms to the soups and fry well. Deglaze the goulash with red wine and season with pepper from the mill, salt and herbs from Provence. Put on a lid and stew the goulash mushroom soup for about 60 minutes. Then extend the goulash mushroom soup with meat broth and round off with sour cream.

Servings: 2, Difficulty: 
Preparation time: 20 minutes, Total duration: 1 hour and 30 minutes

All data per serving:
Calories
Carbohydrates
Protein
Fat
485 kcal
19 g
39 g
21 g

(C)opyright by Marions Kochbuch