Green bean and mushroom soup
- 300–400 g white button mushrooms
- 1 whole pork tenderloin
- 350 g green beans
- 3 carrots
- 3 turnips
- 4–5 small potatoes
- ground paprika
- 1.5–2 litres of water
- oil, salt and pepper
Chop the meat into small cubes and fry in a little oil. Add the chopped vegetables and simmer for a further 10 to 15 minutes.
Once the vegetables are tender, add the sliced mushrooms and 1.5 to 2 litres of water.
Make a roux from the finely diced onions, oil and flour and use to thicken the soup. Bring to the boil and sprinkle with fresh dill.
Adding a dash of fresh lemon juice makes this soup even more refreshing in summer.