Gobova Juha

• portioner: 6 cups
• aktiv tid: 45 min

Ingredienser

16 oz assorted fresh mushrooms, sliced

1 cup chopped onion

2 cloves garlic, minced

1 Tbsp whole wheat flour

1 Tbsp tahini

4 cups vegetable broth

2 cups peeled chopped white potato

2 bay leaves

1/2 tsp dried marjoram or oregano

2 Tbsp white wine vinegar

1/4 teaspoons freshly ground black pepper

Pinch sea salt

Fresh oregano (optional)

Vejledning

1. Heat a 4- to 5-qt, Dutch oven d medium-high. Add mushrooms; c 10 minutes or until mushroo browned and their liquid is stirring occasionally, Rese mushrooms for garnish. A garlic, and ¼ cup water to Continue cooking 6 minute onion is translucent, stirring and adding water, 1 to 2 Tbsp as needed to prevent sticking

2. In a small bowl stir together and tahini until smooth. Stir flour mixture into mushroom mixture; cook and stir 1 minute. Stir in broth, potatoes, bay leaves, and marjoram. Bring to boiling, reduce heat, cover and simmer 15 minutes or until pot are very tender. Remove bay leaves.

3. Working in batches if necessary, carefully transfer soup to a blender.

Cover and blend until very smooth.

If necessary, add water, ¼ cup at a time, to achieve desired consistency, (Alternately, blend soup in Dutch oven using an immersion hlender, though it will not be quite as smooth)

Stir in vinegar, pepper, and salt. Garnish servings with reserved mushrooms and, if you like, fresh oregano.

Notater

Serve this Slovenian style mushroom soup as a side or starter, or pair it with hearty bread or a sandwich for a light lunch. Use a variety of mahrooms for the best favor,This was good.

From Forks over Knives

This was good. Next time make sure to hold out some potatoes and mushrooms to have more chunks