Mushroom soup with eggplant

Description

Rich mushroom soup with two kinds of mushrooms: dried and fresh. An unexpected combination - a new taste!!! The idea comes from the magazine"School of Gastronome", however, it was remade in its own way...

Ingredients

Carrots

100 g
Celery root

80 g
Onion

1 piece
Garlic

2 tooth
Potatoes

3 piece
Eggplant

2 piece
Mushrooms
Mushrooms

10 piece
Peppers red hot chilli

1 piece
Bay leaf

2 piece
Sesame

2 Tbsp
Salt
Green onions

Cooking

To prepare the products. Onion I decided to add later, so no pictures of her, let this not discourage you.

Onions, garlic, carrots and celery clean. Half the carrots, half the celery and garlic cut into slices. Onion cut crosswise.

Dry mushrooms wash thoroughly with water, put in a saucepan, add the onion, carrots, celery, garlic, Bay leaf, pour 2 liters of water, bring to boil and on low heat cook for 20 minutes. Strain the broth, mushrooms to pick, vegetables to throw.

Mushrooms cut into slices. The remaining carrots and celery cut into strips. The eggplant and peel the potatoes. Cut into cubes. Mushrooms clean and cut into slices. Pepper wash, remove core, and slice it into rings.

In a frying pan heat a few tbsp oil and fry the eggplant, together with mushrooms for 3 minutes.

In the boiling broth to fill mushrooms and potatoes, cook for 5 minutes. Put the mushrooms with the eggplant, add salt and put to boil on low heat for 10 minutes.

Meanwhile, in the vacated pan add tablespoon of oil and fry carrot and celery for 5 minutes,

And immediately add zazharku in the soup. In total everything should boil for 10 minutes: 5 minutes mushrooms mushrooms plus roasting and 5 minutes, 10 minutes. Also add hot pepper.