Description
A good portion of this mushroom soup will warm you up on rainy autumn days. Spicy and rich with spices this soup will soften butter and avocado. And instead of bread offered to crispy tortilla chips. Help yourself!
Ingredients
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Mushrooms
700 g
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Vegetable oil
1 Tbsp
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Onion
100 g
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Green onions
1 coup
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Cilantro
1 coup
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Soy sauce
2 Tbsp
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Peppers red hot chilli
1 piece
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Garlic
2 tooth
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Paprika sweet
0.5 Tbsp
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Cumin
0.5 Tbsp
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Oregano
0.5 tsp
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Pepper Cayenne
0.25 tsp
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Tomato
3 piece
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Broth
2 cup
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Tomato juice
1 cup
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Lemon juice
2 Tbsp
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Salt
-
Black pepper
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Pellet
4 piece
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Avocado
2 piece
Cooking
Onion peel and finely chop.
In a saucepan heat the oil, add the onion and fry for 5 minutes.
Clean the mushrooms, wash and dry. Legs mushrooms finely chopped, caps cut into large slices
In a pan, add about 1 Cup mushrooms, sliced (legs and small pieces). Simmer mushrooms until evaporation of all the liquid.
A hot pepper peel and thinly slice.
Greens wash, dry and finely chop. Part of the trees to wait for the submission. Garlic peel and finely chop.
In a pan, add green onions, cilantro, hot pepper, chopped garlic, paprika, cumin, oregano, Cayenne pepper, soy sauce. I added sweet naturally brewed soy sauce TM Kikkoman, whose impeccable quality. Mix well and simmer on low heat for 7-10 minutes.
Wash tomatoes, cut into small cubes.
In a saucepan add tomatoes, broth and tomato juice. Bring to a boil.
As soon as the soup boils, add the remaining mushrooms and cook over low heat for 10-15 minutes until tender. Add lemon or lime juice and remove from heat.
Tortilla, cut into strips 2 cm wide. Dry on a dry pan from both sides.
The soup spill on plates, sprinkle with herbs, garnish with avocado slices and crispy tortilla. Bon appetit!
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