King oyster mushroom and asparagus soup
- 3 to 4 l water
- 1 kg chicken meat (breast, leg)
- 1 medium onion
- 2 small celeriacs (roots and stalks)
- 3 carrots
- salt and pepper
- 300 g green asparagus
- 3-4 king oyster mushroom
Simmer the chicken pieces in the water for one hour and season to taste. After an hour, add the whole onion, the carrots cut into halves, and the celeriac root and stalks. A halved green pepper and tomato can also be added, if desired. Simmer for another hour. Add a little more salt if necessary and top up with water from time to time.
Add the chopped green asparagus and the sliced king oyster mushrooms to the strained soup base. Simmer for around 8 to 10 minutes until cooked.