Mushroom Onion Soup

Name: Mushroom Onion Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 4
Cuisine: Europe, French
Ingredients: 1 bundle of soup vegetables; 250 g beef brisket (soup meat); 2 Bay leaves; 3 allspice berries; Salt; 8 vegetable onions; 300 g fresh mushrooms; 2 stalks Parsley; 30 g Butter; black pepper (freshly ground)

Prep: 20min

| Servings: 4 | Cook: 1h 30min

A hearty mushroom and onion soup made with fresh ingredients from the onion vegetable category. Try this and other recipes from Spoonsparrow!

Ingredients

1 bundle of soup vegetables
250 g beef brisket (soup meat)
2 Bay leaves
3 allspice berries
Salt
8 vegetable onions
300 g fresh mushrooms
2 stalks Parsley
30 g Butter
black pepper (freshly ground)

Instructions

1.
Wash the soup vegetables and cut them into large pieces. Add the beef, vegetables, and spices to a pot, cover with water, season with salt, and bring to a boil. Simmer over medium heat for 1½ hours. Remove the onions, slice into rings; clean the mushrooms and slice them. Wash the parsley, shake dry, pluck the leaves, and finely chop. Strain the broth through a sieve and set the meat aside.
2.
Heat butter in a large pot and sauté the onion rings and mushrooms for 3–4 minutes. Add 800 ml beef broth and bring to a brief boil. Season with salt and pepper, ladle into soup bowls, and sprinkle with parsley. Optionally dice the reserved meat and add it as a garnish.