Best Latvian Potato And Wild Mushroom Soup Recipes

ROASTED CELERY ROOT, POTATO AND WILD MUSHROOM SOUP

Roasted Celery Root, Potato and Wild Mushroom Soup image

Provided by Molly O'Neill

Categories lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

Ingredients

3 1/2 cups celery root (2 medium-size roots), trimmed, peeled and cut into 1/4-inch cubes
2 large baking potatoes, peeled and cut into 1/4-inch dice
4 teaspoons salt
Freshly ground pepper to taste
Olive oil spray
5 Portobello mushrooms, stemmed and thinly sliced
25 shiitake mushrooms, stemmed and thinly sliced
4 cups chicken broth (see recipe)
3 teaspoons minced Italian parsley

Steps:

Preheat oven to 375 degrees. Place the celery root and potatoes in a roasting pan and toss with 2 teaspoons of the salt and pepper to taste. Spray lightly with the olive oil. Roast until tender, tossing from time to time, about 40 minutes.
Spray a large, nonstick skillet lightly with olive oil and place over medium heat until hot. Add the mushrooms and saute until browned and softened, about 5 minutes.
Place the chicken broth in a saucepan and bring to a simmer. Season with the remaining 2 teaspoons salt. Arrange the mushrooms in the center of 4 soup plates. Mound the celery root and potatoes over the mushrooms. Ladle the broth around the vegetables, sprinkle with parsley and serve immediately.

Nutrition Facts : @context http, Calories 364, UnsaturatedFat 3 grams, Carbohydrate 67 grams, Fat 6 grams, Fiber 10 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1830 milligrams, Sugar 13 grams, TransFat 0 grams

POTATO SOUP WITH WILD MUSHROOMS

Potato Soup With Wild Mushrooms image

This recipe is one of the traditional Czech dishes. This soup is easy for preparation and inexpensive. In Czech Republic it is usually eaten without special occasion. The dish contains wild, forest mushrooms. You can use dried mushrooms, frozen or pickled mushrooms, but best of all are freshly picked mushrooms from the forest.

Provided by tortoise1

Categories Potato

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

4 potatoes
1 carrot
1 parsnip
1 celery
1 onion
250 g fresh wild mushrooms (or 100g dried mushrooms)
3 garlic cloves
2 tablespoons flour
2 tablespoons butter
salt
marjoram
parsley

Steps:

Peel the potatoes and wash all vegetable (carrot, parsnip, onion and celery) and mushrooms. Cut clean vegetable and mushrooms into small pieces.
Put vegetable and mushrooms to a large pot, add the water, salt it and leave it simmer on low heat until vegetable is soft.
Meanwhile put butter to a small saucepan and leave it to melt. Then add flour and mix it together and cook on low heat for aprx. 5 minutes.
When vegetable is soft, add the mixture from flour and butter to the pot and mix it together. The soup becomes thick.
Add crushed garlic and marjoram to the pot and leave it about 5 minutes to boil.
Then you can serve this soup with some fresh parsley. Enjoy!

Nutrition Facts : Calories 265.1, Fat 6.3, SaturatedFat 3.8, Cholesterol 15.3, Sodium 86.7, Carbohydrate 47.3, Fiber 6.5, Sugar 5, Protein 7.3

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...

Check it out »

#time-to-make #course #cuisine #preparation #low-protein #bisques-cream-soups #soups-stews #european #dietary #low-sodium #low-cholesterol #low-calorie #low-carb #healthy-2 #low-in-something #4-hours-or-less