Eggplant and onion peeled and cut into cubes. In a pan fry with vegetable oil until Golden color. Add hot water, bring to boil and cook on medium heat for 20 minutes.

Until cooked our soup, we prepare the mushrooms. For this bacon, mushrooms and garlic to chop. If you are not quite carry the garlic, remove it from the core. For rosemary offer two options: for those who loves him - immaculately cut small and for those who are to be treated with caution - leave branches intact that would be then to remove them.

Heat the olive oil and sauté cooked foods min. 5-10. Add balsamic vinegar, pepper and if you have salted the bacon, and even salt. Set aside

Meanwhile, our eggplants were cooked. Remove from heat and punch a blender, add the cream and bring again to a boil. Season with salt and pepper.

Let me tell you a little secret about the mushrooms cooked this way, but without the bacon. This is a wonderful appetizer for a glass of "tea" on the bread, is an excellent addition to a salad of fresh lettuce and herbs. You can just mix with pasta. And it can be prepared in advance and this is still hot, put in a clean jar along with the rosemary and pour the vegetable oil., what would the mushrooms were covered in it. Close and store in the refrigerator up to 2 weeks. Isn't a magic wand. And when you have these mushrooms eat, do not pour oil and use for salads.

So now back to the soup. When serving, pour the soup and add the mushrooms. Pleasant enjoyment.

And then a bit of sad. As of December, decided to replace the March