Summer bean soup with mushrooms

Summer mushroom soup

Summer bean soup with mushrooms


  • 300–400 g white button mushrooms
  • 1 chicken breast fillet
  • 350 g green beans
  • 3 carrots
  • 3 turnips
  • 4–5 small potatoes
  • half a bell pepper
  • 1 onion
  • basil
  • 1.5–2 litres of water
  • oil, salt and pepper

Cut the chicken breast into small cubes and fry in a little oil, then add the finely chopped vegetables. Next, add the half pepper and the whole onion (these will be removed before the soup is served). Simmer for a further 10 to 15 minutes.

Once the vegetables are tender, add the thinly sliced mushrooms and 1.5 to 2 litres of water. Bring to the boil and sprinkle with fresh basil before serving.

A simple summer meal that will keep your fluids topped up!