Cream Soup of Eggplant with Mushrooms Recipe
It can be cooked in any version and served as you like. To all lovers of eggplant!
Servings Prep Time
4 10minutes
Cook Time
40minutes
Servings Prep Time
4 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. For the soup, we will need vegetable broth. It can be prepared according to your favorite recipe. To do this, I took two small potatoes, carrots and onions. Cook on low heat.
  2. Peel the eggplant, cut into cubes, add salt. Leave on for 20 minutes, then rinse with cold water, dry with a towel.
  3. When serving this soup, I used bread plates from rolls, lightly browned in the oven or on the grill. If you just want to serve the soup, then use the crumb for the recipe anyway.
  4. Cut the mushrooms arbitrarily. Onions are also cut.
  5. Fry the mushrooms with onions in vegetable oil. In the baking process, add 2 tbsp.l. soy sauce, do not salt. Mushrooms and soy sauce are a great combination that can be used in any dish.
  6. Fry eggplants with the addition of 2 tbsp.l. soy sauce, do not salt.
  7. Slice the tomato, put it in boiling water for 2 minutes. Remove the peel. Cut into cubes.
  8. The pulp is dried in a frying pan.
  9. Add mushrooms, tomatoes, pulp and broth to the eggplant. I also added dried garlic. If you use fresh, then fry it with eggplant. Simmer all together on low heat for 10 minutes. Then use a blender to grind everything. The amount of broth can be adjusted to your liking. If necessary, add salt and pepper.
  10. You can serve each one in a plate, but I strongly recommend doing it in bread saucers. You eat the soup, and it, in turn, impregnates the crusty bread, which you will eat at the end.
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