in Soup Recipes

Plantain soup – Fake mushroom soup

updated

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Ingredients for 1 servings:

  • 10 g butter
  • 1 tbsp flour
  • 350 ml vegetable stock
  • 1 handful of ribwort plantain
  • 1 small potato(s)
  • 1 tbsp parsley, chopped
  • Nutmeg, freshly grated
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

vegetarian without mushrooms

Melt the butter in a saucepan, add the flour, and sauté. Deglaze the roux with the vegetable stock and bring to a boil. Wash the young ribwort plantain leaves thoroughly and chop roughly. Peel the potatoes and cut into small cubes. Add both to the stock and simmer for 25 minutes. When the potatoes are tender, puree the soup and season with chopped parsley, nutmeg, salt, and pepper. Note: Ribwort plantain makes a great substitute for mushrooms, as it develops a typical mushroom flavor when cooked. Young leaves, found in meadows, are best used for cooking.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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