Ingredients
Celery: 1 kilogram
Porcini mushrooms: 250 gram
1 large onion
Garlic: 5 cloves
White wine: 1 small cup
Olive oil: 1 small cup
2 lemons
Salt and pepper: to taste
Cooking method
Peel and chop celery, wash and chop porcini mushrooms. Roast finely chopped onion and garlic in olive oil in a deep frying pan until onion is brown. Then add mushrooms and white wine and stew for several minutes.
Add celery and 1,5 liters of water (if the frying pan is not deep enough, replace all the ingredients in the pot). Add salt and pepper. Bring water to the boil, lower the heat and cook for about 30 minutes.
Towards the end of cooking, squeeze two lemons in the pot and cook for another 5 minutes.
