Rhubarb Mushroom Soup
  • 2 tablespoons olive oil
  • 1 larger onion
  • 200 grams / rhubarb stalks
  • 400 grams / mixed mushrooms
  • 2 larger or 3 smaller potatoes
  • 1 liter / 4 cups water
  • ½ liter / 2 cups vegetable stock * this step is optional; I love rhubarb soup with and without vegetable stock equally
  • 100 grams crème fraiche *but any thicker cream will be good, too
  • about ½ tablespoon ground pepper, or to taste
  • about 1 tablespoon salt, or to taste
  • 2 tablespoons fresh chopped dill
  • larger soup pot
  • sharp knife
  • cutting board
  • vegetable peeler
  1. Wash and peal onion, potatoes and rhubarb. Clean mushrooms, and if you’re using button mushrooms, peel the rough outer skin off. Slice the onion and mushrooms and cut rhubarb and potatoes into small cubes. Chop dill finely.
  2. Heat the oil in a soup pot; add onion, cover with lid and sauté for a few minutes, until soft. Add mushrooms and sauté for few additional minutes.
  3. Pour in water and vegetable stock, add potatoes and bring to a boil, then turn the heat down and simmer for about 20 minutes, or until potatoes become completely soft.
  4. Take few cubes of potatoes out and mash them with a fork, add them back to the soup.
  5. Add rhubarb, salt and pepper and cook additional 10 minutes.
  6. Turn the heat off, pour the sour cream in, add dill, cover with lid and let it cool for a few minutes while you toast some bread - ciabatta will be a great choice.
  7. Serve warm…
Recipe by JasminCookBook at https://jasmincookbook.com/rhubarb-mushroom-soup/