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ŠAMPINJONSKA JUHA s krutonima od jučerašnjeg kruha

Samostalno jelo “na žlicu”

Sastojci:

3 mlada luka, nasjeckana

1 stapka celera listaša, očišćena od žilica i nasjeckana

5 dag mesnate slanine, sitno nasjeckane

3 krumpira, oguljena i narezana na kockice

2 češnja češnjaka, sitno sjeckana

10 većih šampinjona, narezanih na listiće

1 žl maslaca

1 žl ulja

1 žl mljevene crvene paprike

1 žl brašna

½ šalice kiselog vrhnja

1-2 žlice vinskog octa

Sol, papar

2,5 l temeljca ili vode

Sjeckan celerov list

Priprema:

U velikom loncu zagrijte ulje i maslac pa na njemu propirjajte luk i celer. Kad omekšaju, dodajte slaninu, krumpir i češnjak. Miješajući pirjajte još 2 min, a zatim ubacite šampinjone. Nek se sve propirja još 1-2 minute.

Posipajte po povrću crvenu papriku, promiješajte pa dolijte temeljac. Pokrijte, smanjite vatru i kuhajte 20-ak minuta.

U zdjelici izmiješajte brašno i vrhnje. Dodajte i malo vruće juhe, izjednačite pa miješajući ulijte u lonac. Juhu posolite, popaprite i dodajte ocat po ukusu. Maknite s vatre i pospite nasjeckanim listićima celera.

Juhu servirajte  s krutonima od jučerašnjeg kruha.

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HEARTY CHAMPIGNON SOUP

Ingredients:

3 spring onions, chopped
1 stalk celery, stringy portion peeled, diced
5 dag meaty bacon, finely chopped
3 potatoes, peeled and diced
2 cloves garlic, finely chopped
10 large champignons, sliced thinly
1 tbsp butter
1 tbsp oil
1 tbsp paprika
1 tbsp flour
½ cup sour cream
1-2 tbsp wine vinegar
salt and pepper
2 ½ l stock or water
chopped celery leaves

Method:

Heat the oil and butter in a large pot. Add the onion and celery and sauté briefly. Add the bacon, potatoes and garlic and sauté stirring constantly for 2 minutes. Add the champignons and sauté for another minute.
Sprinkle the vegetables with paprika, stir and pour in the stock. Cook for about 20 minutes with a lid on.
Combine the flour and cream in a small bowl. Add a small amount of hot soup and mix until combined. Pour into the soup, season with salt and pepper and pour in vinegar to taste. Remove from heat and sprinkle with chopped celery leaves.
Serve with croutons made from yesterday’s bread.

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