Description
Our family cream soups very much. This soup was prepared 2 weeks ago. Going to the market, saw the market in a large amount of fresh mushrooms))) for me it was a large surprise (at the beginning of October something) and it to say the least. Of course I purchased them))) And on arrival the part is frosted, the well, and then made this velvety soup, which I was asked to repeat that I was not difficult, because it is prepared quickly.
Ingredients
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Pumpkin
400 g
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Carrots
1.5 piece
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Onion
2 piece
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Mushrooms
300 g
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Soy sauce
1.5 Tbsp
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Sauce
1.5 Tbsp
Cooking
Carrot and pumpkin cut into pieces (size is Your choice - the bigger, the longer to prepare)
White mushrooms cleaned and wipe. Half cook the broth, and the other half to fry together with onions in a pan with a little oil until cooked onions (mushrooms during this time cook). Minutes through 2-3 after the beginning of the roasting add the sauce to the wok for frying.
The pumpkin with the carrots, pour the strained mushroom broth (the amount depends on what consistency you want the soup). If broth is not enough, just add water. Boiled mushrooms to postpone. Cook until the vegetables are tender.
At the end add the soy sauce and nutmeg.
Add boiled mushrooms and blend. Otkorektirovat taste. When serving, put in soup, fried mushrooms with onions.
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