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Print Recipe
Brussels Soup with Mushrooms Recipe
No, no, no... It's not about Brussels sprouts! Although, I, too,, under mentioning something "Brussels", immediately think precisely about it. The taste is very tasty, creamy, velvety. I would say that about this soup!
Cook Time 30 minutes
Servings
Ingredients
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Mushrooms wipe with a paper towel and scroll on a meat grinder.
    Mushrooms wipe with a paper towel and scroll on a meat grinder.
  2. Finely chop the onion and fry until transparent.
    Finely chop the onion and fry until transparent.
  3. Add the mushrooms to the onion and fry until the liquid evaporates.
    Add the mushrooms to the onion and fry until the liquid evaporates.
  4. Add flour and Chaman. Stir and fry a little more. All these manipulations can be done at once in a pan with a thick bottom. I cooked in a frying pan.
    Add flour and Chaman. Stir and fry a little more. All these manipulations can be done at once in a pan with a thick bottom. I cooked in a frying pan.
  5. Pour the broth (in my case - put in a pan with the broth), salt to taste and boil for 3 minutes.
    Pour the broth (in my case - put in a pan with the broth), salt to taste and boil for 3 minutes.
  6. Cut boiled eggs coarsely.
    Cut boiled eggs coarsely.
  7. Add the eggs and cream to the soup. Bring to a boil and remove from heat.
    Add the eggs and cream to the soup. Bring to a boil and remove from heat.
  8. Parsley (or favorite greens) finely chop and add when serving. I also cooked another egg and used it for decoration. Later the son was advised to use to feed the quail eggs. I liked the idea. I will consider!
    Parsley (or favorite greens) finely chop and add when serving. I also cooked another egg and used it for decoration. Later the son was advised to use to feed the quail eggs. I liked the idea. I will consider!

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