Mushroom Soup with Vegetables and Pasta Recipe
Wild mushroom soup with seasonal vegetables and small pasta. Fragrant, hearty and of course delicious soup will warm you up in the autumn days.
Servings
3
Cook Time
60minutes
Servings
3
Cook Time
60minutes
Ingredients
  • 3pieces Mushroomforest, boletus and aspen trees
  • 800ml Water
  • 2tablespoons Olive oilfor roasting vegetables-1 tbsp, add at the end of cooking-1 tbsp, can be replaced with sunflower
  • 1clove Garlic
  • 1piece Onion
  • 1piece Carrot
  • 50gram Zucchini
  • 2pieces Potato
  • 2tablespoons Pastasmall paste of solid varieties of asterisks
  • Saltto taste
Instructions
  1. Mushrooms are cleaned, washed, cut, filled with water, put on fire and cook for 30 minutes in salted water. Cooking everything for the soup. Cut the potatoes into small cubes. Vegetables, too, cut it finely, carrot RUB on a grater.
  2. Making a dressing for the soup. In the heated olive oil, put the garlic finely chopped, after a minute the onion, gild it and put the grated carrots. You can replace olive oil with sunflower oil. After a couple of minutes-zucchini cube small. I stewed the vegetables more until cooked, you can fry to taste. In parallel, we spread the chopped potatoes in the cooked mushrooms. When the dressing is ready, we send it after the potatoes. Cook until all the vegetables are ready. This is all fast. Try the soup with salt, remember that the mushroom broth was salted!. Salt the soup to taste and add a small paste to it. Cook for 3-5 minutes. Pour 1 tbsp of olive oil. Remove from heat. Let the soup stand for a while. The soup is ready. You can have lunch.
  3. Pour on plates.
  4. Here’s a closer look at the soup. Start eating this extremely delicious soup.
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