Winter soup from the velvet-legged pennywort

Last Updated on October 1, 2024

You can go mushroom picking even in winter. In addition to oyster mushrooms and oyster ear, the tasty velvetleaf mushroom also grows in the cold months. Only the caps are harvested, the legs are too stiff. Among mushroom pickers, the velvetleaf is a prized mushroom because of its growth in winter. It is especially good in soups, sauces and salads.

Ingredients:

300 g velvetleaf pennyroyal 100 g cooked rice 1 l chicken stock 4 tbsp of peas 2 pieces garlic cloves 1 pk carrots parsley butter pepper salt

Procedure:

Rinse the mushroom caps and discard the dirt, cut the larger caps in half.

Melt butter in a pot, add mushrooms, add salt, simmer briefly.

Pour in broth, add chopped carrots, cook 10 minutes until carrots are soft.

Season soup with grated garlic, salt, pepper.

Finally add the cooked rice and peas to the soup.

Sprinkle the warm soup on the plate with chopped parsley, you can season with soup seasoning.

Recommendation:

For more about the velvetleaf pennywort, see our atlas here: Velvet-legged Pennywort

Note:

Text and photo: D. Marounek