Mushroom soup

Method

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1. Cut all the ingredients you need into large cubes.

2. Saute in a large saucepan with olive oil the celery, carrot, onion, garlic.

3. Add the mushrooms, stir and let them cook.

4. Finally, pour in the balsamic vinegar, mustard, wild radish paste, stir and add hot water or broth until it covers the ingredients.

5. Let the soup boil over medium to high heat until all the vegetables are soften.

6. Take all the vegetables and mushrooms from the pot with a slotted spoon and transfer them to the blender (in two or three portions depending on the size of our blender).

7. Start to blend and add the liquids that we left in the pot slowly so we achieve the texture we want.

8. Taste and correct the salt (in case we have excess liquid, we keep them for use in another food as a stock).

9. Serve the soup with croutons, olive oil, parmesan and pleurotus chips.