Dietary Hungarian mushroom soup

Time: 75 minutes

Servings: 4

INGREDIENTS:

• 1 medium onion (approx. 75 g)
• 500 g soup vegetables (carrots, turnips, celery tubers, kohlrabi
• 600 g sliced mushrooms
• Salt, pepper, paprika, marjoram, parsley
• Water
• Coconut fat
• 1 tablespoon tapioca starch
• Gluten-free dumplings:
  • 50 g of gluten-free oatmeal
  • 1 egg
  • Salt
  • Water
• Sour cream for serving

 

PREPARATION:

1.) Peel the vegetables, onions, and mushrooms and cut them into slices.

2.) Heat one pan and cook the onion on the coconut fat.

3.) Pull the pan aside and add salt, pepper, red pepper, and parsley to taste. Mix it and put it back to the heat.

4.) Add the vegetables and fry them, then season with marjoram.

5.) Pour over the water and cook until vegetables are soft.

6.) When the vegetables are almost soft, mix the flour, eggs, salt, and enough cold water to get dough for dumplings.

7.) Tear the dumplings into the soup and cook for another 5 minutes.

8.) Mix the tapioca starch in a little water and add to the soup.

9.) Season to taste with salt, marjoram, and parsley.

10.) Serve the hot soup with sour cream.