Description
Soup from the culinary archives of my girlfriend. The combination of seafood and vegetables gives the soup an interesting taste, and the mushrooms "Auricularia" complement all this wonderful blend of some crispy twist. For fans of seafood, and not just dedicated.
Ingredients
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Salmon
150 g
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Shrimp
15 piece
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Pepper
1 piece
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Onion
1 piece
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Mushrooms
5 piece
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Mushrooms
1 handful
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Vermicelli
100 g
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A bouillon cube
1 piece
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Olive oil
1 Tbsp
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Salt
Cooking
The required ingredients. The amount of ingredients is a saucepan with a capacity of 2.5 liters.
Another ingredient is dried mushrooms "Auricularia". In the beginning, soak the mushrooms in warm water and begin to prepare other products for our soup.
Bouillon cube pour warm water to dissolve. Onion, cut into very thin half-rings, pepper - thin strips, mushrooms - thin slices, salmon - cubes.
Simmer onions in olive oil until transparent, a couple of minutes on medium heat, add the peppers and mushrooms and continue to simmer for 5 minutes stirring occasionally.
During this time, "Auricularia" became soft and increased in size. Cut the mushrooms into small pieces.
The water in the pot bring to a boil, add dissolved bouillon cube, vegetable mixture from the pan and sliced mushrooms. Cook 5 minutes, add rice noodles and continue to cook for another 5 minutes.
At the last turn, add shrimp and salmon, bring to the boil. Allow to simmer for on low heat for one minute, salt to taste and switch off. Cover with a lid and give the soup to infuse.
Now it is time to enjoy. Bon appetit!
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