Hello everybody, hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mushroom soup from grevena. One of my favorites. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.
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Mushroom soup from Grevena is one of the most favored of recent viral meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Mushroom soup from Grevena is something which I’ve loved my entire life. They’re fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can have mushroom soup from grevena using 16 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Mushroom soup from Grevena:
- Get 500 g fresh mushrooms
- Take 1500 ml chicken and vegetable stock
- Make ready 100 g milk
- Prepare 3 tbsp trahana (traditional coarse dried mixture of semolina and dairy)
- Prepare 10 g butter
- Make ready 1 little oil
- Make ready 1 little white wine
- Make ready white pepper
- Get For the stock
- Make ready 1500 ml water
- Prepare 5 chicken wings
- Make ready 3 carrots
- Get 1 large onion
- Make ready leaf celery or Pascal celery
- Prepare salt
- Get various peppers
Earthy mushrooms are the savory stars of this creamy, pungent, satisfying Hungarian mushroom soup. Paprika-tinged and soothing, there's something uniquely cozy about this creamy mushroom soup. There's a wholesomeness to a bowl of soup on a cold, rainy—or snowy—night. Hungarian Mushroom Soup with Fresh Dill is rich, with hints of smokiness and a great umami flavor.
Step by Step to make Mushroom soup from Grevena:
- Boil all the stock ingredients for quite some time so they release all their taste. I boil them in the pressure cooker for 20 minutes.
- Clean and finely chop the mushrooms. Sauté in the butter and oil for a little while then stir in the wine. Add the stock and the white pepper.
- When the mushrooms have boiled add the trahana and boil as well. I use store bought trahana that boils very quickly. Just before you turn off the heat add the milk.
It's the perfect bowl of soup to warm up with this season! This is not a soup with merely a hint of mushroom. This is a soup for someone who enjoys a full bodied mushroom flavor. I used beef bouillon as the broth and made a loaf of artisan bread to go with. It was so fantastic we didn't wait for the bread to come out of the oven!!
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