#soup

Drop Coffee, Stockholm

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There is a new hotspot you can add to your list of must go’s! If you are living in Sweden or planning to go to Stockholm soon, please visit Drop Coffee to taste the best brewed coffee there is in town. This company makes each cup of coffee from its own roasters and the focus lies on traded coffee. According to their website they believe that if they pay the farmer a good price for the arduous work to produce the coffee, it will benefit him or her, their families, communities and the local environment. So with each cup you are drinking, you help will help others to build a sustainable life. Isn’t that inspiring to drink even more coffee? Well, back to the coffee bar itself. Drop coffee is located in one of the hippest areas of Stockholm and the moment you walk in you feel a relaxed atmosphere where you can either have one coffee or go for a lunch with some friends. I must say, the soup and sandwiches are also very tasteful! But be on time, especially on Sundays it is always a little crowdy. So to make sure you got a seat, go a little early.

 

Wollmar Yxkullsgatan 10
Monday – Friday: 07:30 – 18:00
Saturday – Sunday: 10:00 – 17:00

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Mushroom and wild rice soup

athoughtforfood.net

athoughtforfood.net

It is Wednesday, the day for food inspiration! I am not in the mood for a big supper. So a meal like soup will do just fine on this cold day. I’m a big fan of all sorts of soups, but this one with the rice and mushrooms suits best for this time of year. This meal can warm you up, is easy to make and tastes delicious. And on top of all that, it is stuffed with wild rice to fill your belly. Get inspired and enjoy!

Ingredients are:
2 Tablespoons of soyabutter
1 Large onion, thinly sliced
2 Ribs celery with leaves, diced
¼ Cup parsley, chopped
1 Carrot, thinly sliced
3 Cloves garlic, chopped
1 Pound fresh mushrooms, any kind, sliced
2 Quarts vegetable broth
1,5 Cup wild rice, cooked
Salt and pepper, to taste

The instructions
1. Meld butter in a large stock pot. Saute the onion, celery, 2 tablespoons marspley, carrot, garlic and fresh mushrooms until soft, about 5 minutes.
2. Add vegetable stock to the pot.
3. Stir in the wild rice and season soup with salt and pepper. Simmer for 10 minutes.
4. Add remaining parsley and ajust seasonings.