Hearty Rye Bread Soup with Mushrooms and Herbs
A warming and hearty soup made with robust rye bread, umami-rich mushrooms, and fresh herbs. Ideal for a light dinner or a hearty lunch.
- 20 minutes
- 2 servings
- Main course
- vegan
- vegetarian
- antioxidant
- energy
- aids digestion
Ingredients
- 100 g Rye
- 150 g Mushrooms
- 100 g Onion
- 6 g Garlic
- 700 g Vegetable broth
- 3 g Parsley
- 5 g Olive oil (Extra Virgin)
- 2.5 g Salt
- 1.3 g Pepper
Instructions
- Heat olive oil in a pot. Sauté onion and garlic. Add mushrooms and sauté until lightly browned.
- Add cubes of rye bread and vegetable broth. Bring to a boil and simmer for about 10-15 minutes until the bread is soft.
- Roughly puree the soup (some chunks should remain). Season with salt and pepper. Garnish with fresh parsley.
- Serve hot.
What is actually in it? Up-Food calculates over 30 nutrients for this recipe from the real ingredient amounts – based on verified USDA data, not estimates.
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