Spicy oxtail soup with mushrooms

Name: spicy oxtail soup with mushrooms
Cook time: 20 min
Total time: 20 min
Yield: 6
Ingredients: 6 tablespoons (olive oil; 1 toe garlic peeled; 1 bag fresh parsley (30 g), only the leaves; 1 ciabatta bread, in the length in thin slices; 1 bag beef tail soup 43 g; 1 tray shii takes mushrooms, 100 g; four seasons pepper from mill

A tasty recipe. The starter contains the following ingredients: meat, (olive) oil, garlic (peeled), fresh parsley ((30 g), only the leaves), ciabatta (bread, lengthwise in thin slices), oxtail soup (43 g), shii-takes (mushrooms, 100 g) and four seasons pepper (from mill).

Ingredients

Kitchen Stuff

hand blender or food processor

Directions

Preheat the oven to 200 ° C.
Grind 5 tablespoons of oil with garlic cloves and half of the parsley finely with the hand blender or in the food processor.
Season the oil with salt and (freshly ground) pepper.
Halve the slices of ciabatta.
Brush the slices with the seasoning mixture, place them on an oven rack and fry until golden brown in 5 minutes.
Prepare the beef tail soup according to the instructions on the package.
Cut the shii-take into coarse bars and finely chop the rest of the parsley.
Heat 1 tablespoon of oil in a non-stick pan and fry the mushrooms on a high heat, switching brown.
Pour in the parsley (keep aside for garnish) and season with freshly ground four-season pepper.
Spoon the mushrooms in 4 soup plates, carefully pour the soup.
Serve the ciabatatoast with the soup..