Mushroom Soup with Rolled Oats

Ingredients

Mushrooms 200 g

Onion 1

Carrot 1

Celery (root) 200 g

Roasted Oats 2 tbsp

Salt

Pepper

Vegetable Oil

If dried mushrooms, soak them in warm water for half an hour. Then drain, finely chop the mushrooms, cover with cold water, and simmer for 20 minutes.

Finely chop the peeled onion, coarsely grate the celery root and carrot. Fry the vegetables in vegetable oil.

Pour the sautéed vegetables into the broth with the mushrooms. Cook for 10 minutes. Season with salt and pepper. Turn off the heat and stir in the oats. Cover and let sit for 5 minutes.

Enjoy!