Soup of roasted peppers with mushrooms

Description

It turns out that many do not like soup. They like it when the soup is visible, unground ingredients. And at the same time much like, when the liquid part of the soup is quite thick. I want to offer you a soup that combines these two qualities. Liquid Foundation is made from roasted sweet peppers, minced blender to puree (fairly liquid). The other ingredients included in the soup in uncomminuted form. Quite strong and tart flavor of the roasted peppers blends with the taste of mushrooms, celery and potatoes - thus formed is quite flavorful and hearty soup.

Ingredients

Broth

2000 ml
Red sweet pepper

2 piece
Mushrooms

200 g
Carrots

2 piece
Celery root

0.25 piece
Onion

1 piece
Leeks

1 piece
Garlic

4 tooth
Paprika sweet

1 Tbsp
Peppers red hot chilli

0.5 tsp
Olive oil

6 Tbsp
Coriander

1 tsp
Vinegar

0.5 Tbsp
Salt

2 tsp
Sugar

2 tsp
Black pepper

1 tsp
Cilantro

0.25 coup
Flour

1 bottle

Cooking

Mushrooms wash out and cut along the legs. Large 6, medium 4, small - in half. Very fine - leave it whole

Onions and leeks cut into arbitrarily. They then crushed with a blender

Saute onion, leek and hot pepper in olive oil over medium heat - about 10 minutes. Then add paprika and heat over 1 minute. It is important to not burn the paprika. Remove from heat and set aside. Allow to cool

Celery cut into cubes 1 - 1.5 cm

Carrots cut in half lengthwise and then into thin slices at an angle of 45 degrees

Saute celery and carrots in olive oil for about 10 minutes

The cooled browned onion and sweet pepper puree them in a blender

I take a purchase roasted red peppers in a jar. If you do, you have to preheat the oven to maximum (about 250 degrees Celsius) and put the peppers for 30 minutes (approximately). After 15 minutes it is necessary to turn it. The skin needs to turn black and peel off. 30 minutes to get the peppers and cool with cold water (or put them in the bag and allow to cool). The skin will begin to withdraw - remove the skin.

Roasted peppers cut into large random pieces

Add the chopped peppers to the onions and puree them in a blender

Pour about half the broth in a saucepan, bring to a boil and throw in there the potatoes. Cook until half cooked potatoes.

Add onion-pepper mixture, carrots and celery and mushrooms. If necessary add broth and cook until potatoes are done.

Add salt, sugar and vinegar. The flavor should be sweet and sour. It is important not to overdo it with the vinegar - added for a little bit and try

Dilute flour with cold water, mix well and in a thin stream, stirring constantly, pour in the soup. Bring to the boil and give a little to thicken - about 2 minutes

Add spices: black pepper, coriander and cumin. Add the garlic. Bring to a boil and remove from heat.

Chop cilantro medium

Serve, sprinkled with cilantro. Bon appetit!

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