Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

While I had the oven running for some other things, I’ve decided to dump all of the soup items in there too, instead of cooking things down stovetop. Man, what a great decision that was! Roasting gave such a nice deep flavour to everything. Plus, it makes room for you to do other things around the house.

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INGREDIENTS:

(Yields 4 generous servings / 0.93 EUR per serving / 3.71 EUR for all)

½ kilo Portobello mushrooms (1.33 EUR)

7-8 Shiitake mushrooms(1.33 EUR)

4 young potatoes (0.67 EUR)

1 large onion (0.10 EUR)

4 garlic cloves(0.10 EUR)

2 tbsp olive oil (0.09 EUR)

½ tsp salt (0.01 EUR)

½ tsp freshly cracked black pepper (0.01 EUR)

4 cups water (–)

Handful of chopped fresh parsley for serving (0.07 EUR)

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METHOD:

Preheat oven to 200°C. Halve and quarter mushrooms. Give potatoes a good scrub and dice with skins intact. Peel and quarter onion. Leave skins on garlic cloves and cut them in half. Toss it all with olive oil, salt and pepper and bake for 30-40 minutes, until slightly charred. Allow things to cool down a bit, squeeze garlic cloves out of their skins and run everything through a food processor with 4 cups of water.

Place the soup on high heat and bring to a boil and cook for a few minutes. Serve hot, sprinkled with fresh parsley.

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Kad mi je već pećnica gorila radi drugih stvari, odlučila sam sve za juhu ubaciti unutra, umjesto da krčkam stvari na štednjaku. E pa to je bila super odluka! Pečenje je dalo svemu fini okus. Osim toga, ovakva metoda vam oslobađa vrijeme da se bavite nečim drugim.

SASTOJCI:

(Za 4 izdašne porcije / 6,94 kn po porciji / 27,77 kn za sve)

½ kg šampinjona (10,00 kn)

7-8 Shiitaka (10,00 kn)

4 mlada krumpira (5,00 kn)

1 veliki luk (0,75 kn)

4 češnja češnjaka (0,75 kn)

2 žlice maslinovog ulja (0,66 kn)

½ žličice soli (0,01 kn)

½ žličice svježeg mljevenog crnog papra (0,10 kn)

4 šalice vode (–)

Pregršt svježeg nasjeckanog peršina za posluživanje (0,50 kn)

PRIPREMA:

Zagrijte pećnicu na 200°C. Narežite gljive na polovine i četvrtine. Dobro izribajte krumpire pa ih narežite na kocke skupa sa kožom. Ogulite i raščetvorite luk. Ostavite ljusku na češnjaku, pa češnjeve prerežite na pola. Sve pomiješajte sa maslinovim uljem, soli i paprom i pecite 30-40 minuta, dok se ne ulovi korica. Pustite da se sve mrvicu ohladi prije nego što ćete češnjak istisnuti iz ljuski i izblendatisa svim ostalim sastojcima i 4 šalice vode.

Stavite juhu na jahu vatru, pa kada zavrije kratko prokuhajte. Poslužite juhu vruću, posipanu sa malo svježeg peršina.

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Cream of Mushroom Soup (vegan, gluten-free) / Krem juha od gljiva (veganska i bez glutena)

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