Tuesday, February 16, 2021


I can eat soups at any time of the day or night. Only a few ingredients and we have a delicious meal. On the shore of the frozen lake Stokkavatnet in Stavanger (Norway), I cooked the mushroom soup. The path around Stokka encourages jogging and walking (approx. 8 km). In winter, the frozen water can be traversed by skating or skating.


  • 60g shallot
  • 1 big clove of garlic
  • 150g potatoes
  • 150g  champignon
  • 2 tsp vegetable seasoning (dried mix vegetables, salt, turmeric, granulated garlic - mince and store in a jar)
  • 1/4 tsp of turmeric
  • 1/2 tsp of marjoram
  • 1/2 tsp of salt
  • pepper
  • 500ml water
  • 100ml plant milk
  • 2 tbsp canned diced tomatoes
  • parsley


  1. Pour to a pot olive oil and diced onion and garlic.
  2. Stir and cook for a few minutes.
  3. Add champignon and potatoes.
  4. Stir and cook for a few minutes.
  5. Add all seasoning and stir.
  6. Pour hot water and simmer 20 minutes until potatoes are soft.
  7. Add tomatoes and cook 5 minutes.
  8. Pour milk and stir.
  9. Sprinkle parsley.
  10. Serve with homemade bread or crispbread.


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