Mushroom Soup Recipe
The originality of this soup is that tomatoes are used in the soup. The taste is bright, not whipped, very rich. Original spices give a unique flavor that emphasizes the aroma of mushrooms. Try this!
Servings Prep Time
4 5minutes
Cook Time
60minutes
Servings Prep Time
4 5minutes
Cook Time
60minutes
Ingredients
Instructions
  1. These are my mushrooms! But this soup is also suitable for other wild mushrooms.
  2. Finely chop the onion and brisket and fry them in a frying pan in oil until transparent.
  3. Then cut the carrots into strips and send it to the frying pan to the onion. Add spices so that they reveal their flavor in hot oil.
  4. Cut the mushrooms into large slices, send them to the frying pan and add salt. Mushrooms absorb salt only at the beginning of cooking, if they are salted at the end, they will be fresh.
  5. Now tomatoes – they need to be peeled (scalded so that the skin is easily removed) and cut into an arbitrary piece. Put the tomatoes to the mushrooms fried in a frying pan and soak them so that the tomatoes turn into a paste.
  6. Pour a glass of broth into a saucepan with boiling water, put the vegetables fried in a frying pan, add the potatoes cut into strips, add salt, add sugar and boiled finely chopped onions with apples and, covered with a lid, simmer for 15-20 minutes.
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