Brussels Soup with Mushrooms Recipe
No, no, no… It’s not about the Brussels sprouts! Although, I, too, at the mention of something “Brussels”, immediately think about it. The taste is very tasty, creamy, velvety. I would say so about this soup!
Servings
6
Cook Time
30minutes
Servings
6
Cook Time
30minutes
Ingredients
Instructions
  1. Wipe the mushrooms with a paper towel and scroll through the meat grinder.
  2. Finely chop the onion and fry until transparent.
  3. 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 immediately in a saucepan with a thick bottom. I was cooking in a frying pan.
  5. Pour in the broth (in my case, put it in a saucepan with broth), add salt to taste and boil for 3 minutes.
  6. Chop the boiled eggs coarsely.
  7. Add eggs and cream to the soup. Bring to a boil and remove from heat.
  8. Finely chop the parsley (or your favorite greens) and add when serving. I also made another egg and used it for decoration. Later, my son was advised to use quail eggs for feeding. I liked this idea. I’ll think about it!
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