Mushroom Soup Recipe
Rather spicy, thick and rich soup is very good for cold winter days. And it will warm, and saturate, and delight with its taste!
Servings Prep Time
6 10minutes
Cook Time
40minutes
Servings Prep Time
6 10minutes
Cook Time
40minutes
Ingredients
Instructions
  1. Prepare the products. Wash and peel the vegetables.
  2. Soak the dry mushrooms in warm water for a couple of hours in advance, then cut into large pieces. Finely chop the hot pepper. Chop onion, carrot and celery and cut into strips, cut potatoes into small cubes.
  3. Cut the meat into pieces. In a saucepan with a thick bottom, heat the oil and fry the meat, add soaked, chopped mushrooms. Pour in water, bring to a boil and cook over low heat for 30 minutes.
  4. Fry the onion in a deep saucepan.
  5. Add carrots, celery and red hot pepper, fry everything together until soft. Postpone.
  6. Clean, wash and slice fresh mushrooms or defrost.
  7. Put the prepared fresh mushrooms in a frying pan with preheated oil and brown well. Lightly sprinkle with flour and fry, stirring frequently.
  8. Put potatoes in boiling broth, bring to a boil, cook on low heat for 5 minutes. Then add the roasting and cook for another 10 minutes.
  9. Pour the flour fried with mushrooms into the pan, add salt and pepper to taste, add 2-3 bay leaves, bring to a boil and cook over low heat until tender.
  10. Turn off the heat and add the garlic. Cover and let stand for 20 minutes. The soup should be thick.
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