Description
Keep the mushroom recipes - now with frozen mushrooms. To prepare the soup will in a saucepan with high sides - so dirty one pot. Anyone have this casserole - do not worry - at this stage we simply continue in the usual saucepan. The soup looks thick, with a bouquet of delightful scents.
Ingredients
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Buckwheat
3 Tbsp
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Broth
1.2 l
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Mushrooms
220 g
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Potatoes
3 piece
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Onion
1 piece
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Carrots
1 piece
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Celery root
30 g
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Salt
-
Black pepper
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Bay leaf
1 piece
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Vegetable oil
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Sour cream
-
Greens
Cooking
The products that we need
In vegetable oil fry the finely chopped onion until light Golden brown.
Add to the onions carrots and celery, grated on a medium grater, fry for 5-7min.
Add buckwheat, stir
Add chopped mushrooms and fry for 7-10 min.
Add the diced potatoes
Add the broth, boil on small fire 10 minutes, add salt, pepper, put a Bay leaf, cook for another 5 min. turn Off and allow to stand 15 minutes For flavor, add sour cream, parsley.
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