In a saucepan, heat vegetable oil, add chopped onion and fry until soft. Then add the carrots (diced) and fry for 2 minutes.

Add soy sauce to the frying wok (TM Kikkoman).

Mushrooms cut into small pieces, crush the garlic in any convenient way for you (I finely chopped). Mushrooms and garlic add to the vegetables and sauté 5 minutes.

Then pour water, add chopped potatoes, beans, salt, pepper, bring to a boil and cook over medium heat for 10 minutes.

While cooking the soup, prepare the garlic dumplings. In the pan combine the water, vegetable oil, salt and chopped garlic (I rubbed on a small grater). Mix thoroughly and begin to introduce the flour. It took me 60 g of flour. The dough should be soft, slightly stick to hands. Roll the dough into a bundle (length ~25cm) and cut into small pieces.

Omit garlic dumplings into the soup and cook for 5 minutes. A pot of soup cover and let stand the soup for about 15 minutes. Flavorful, hearty mushroom soup with garlic dumplings and beans ready. Welcome to the table.