MUSHROOM SOUP

I can eat soups at any time of the day or night. Only a few ingredients and we have a delicious meal. On the shore of the frozen lake Stokkavatnet in Stavanger (Norway), I cooked the mushroom soup. The path around Stokka encourages jogging and walking (approx. 8 km). In winter, the frozen water can be traversed by skating or skating.

Ingredients:

• 60g shallot
• 1 big clove of garlic
• 150g potatoes
• 150g  champignon
• 2 tsp vegetable seasoning (dried mix vegetables, salt, turmeric, granulated garlic - mince and store in a jar)
• 1/4 tsp of turmeric
• 1/2 tsp of marjoram
• 1/2 tsp of salt
• pepper
• 500ml water
• 100ml plant milk
• 2 tbsp canned diced tomatoes
• parsley

Instructions:

1. Pour to a pot olive oil and diced onion and garlic.
2. Stir and cook for a few minutes.
3. Add champignon and potatoes.
4. Stir and cook for a few minutes.
5. Add all seasoning and stir.
6. Pour hot water and simmer 20 minutes until potatoes are soft.
7. Add tomatoes and cook 5 minutes.
8. Pour milk and stir.
9. Sprinkle parsley.
10. Serve with homemade bread or crispbread.