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.
Why this dish is good for you
Rye bread is high in fiber and promotes digestion. Mushrooms boost the immune system. Herbs like parsley have antioxidant properties. The soup is fiber-rich, immune-boosting, and energizing.
Ingredients
- Rye100 g
- Mushrooms150 g
- Onion100 g
- Garlic6 g
- Vegetable broth700 g
- Parsley3 g
- Olive oil (Extra Virgin)5 g
- Salt2.5 g
- Pepper1.3 g
Method
- 1
Heat olive oil in a pot. Sauté onion and garlic. Add mushrooms and sauté until lightly browned.
- 2
Add cubes of rye bread and vegetable broth. Bring to a boil and simmer for about 10-15 minutes until the bread is soft.
- 3
Roughly puree the soup (some chunks should remain). Season with salt and pepper. Garnish with fresh parsley.
- 4
Serve hot.
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