GREEN BEAN AND SHIITAKE MUSHROOMS SOUP

GREEN BEAN AND SHIITAKE MUSHROOMS SOUP

I made this soup especially for the daughter of my relatives, who was on a gluten-free diet. The soup turned out great and everyone at home ate with pleasure. The most difficult thing was to photograph because it smelled so seductive of mushrooms that I could barely resist sticking my nose in the bowl and sipping it quickly!

How to make:

1. Cut the green beans, peeled the Jerusalem artichoke and mushrooms into large pieces.
2. Cut the leek, onion and carrot into circles.
3. Finely chop the garlic (old and fresh) and the coriander.
4. Stew the green beans, onion, leek and garlic in a little water, salt and pepper for about 15 minutes.
5. Add the chopped carrot and Jerusalem artichoke and stir.
6. Add water just above the middle of the pot after 5 minutes, and let the vegetables cook for a few more minutes. /If the water level drops, add more water so it becomes a soup/.
7. Finally, add the mushrooms, noodles, fenugreek, hot pepper seeds and coriander and stir well.
8. After a few minutes, remove the soup from the heat and let it rest for ten minutes.
9. If desired, you can sprinkle with finely chopped coriander.

The recipe is from Desi Dobreva’s book “Personal & Tasty”.