Mushroom and potato soup

Burgonyas gombaleves

Mushroom and potato soup


  • 500 g chestnut mushrooms
  • 800 g potatoes
  • 3 carrots
  • 3 parsnips
  • 1 bunch of curly kale
  • half a smoked sausage
  • For the roux: 1 onion, 2 cloves of garlic, 3 tablespoons of flour, 3 tablespoons of oil, 1 tablespoon of ground paprika

To make the roux, fry the onion in the oil until translucent, then add the flour and cook for a few minutes. Remove the pan from the heat, add a little cold water, sprinkle with paprika, then stir in the crushed garlic.

Slice the carrots and parsnips into rings and dice the potatoes. Cook in boiling water. After half an hour, add the halved or quartered mushrooms. Once the water has returned to the boil, add the thickening and the slices of sausage. Cut the curly kale into strips and add to the soup in the last five minutes of cooking time.

This delicious autumn soup is best served immediately.