Thick mushroom soup with funchoza
Incredibly delicious soup, be sure to cook it for your Lenten table!!! Useful, nutritious, very tasty and satisfying!


  • Cellophane

    100 g

  • Onion

    1 piece

  • Carrots

    1 piece

  • Tomato

    1 piece

  • Garlic

    5 tooth

  • Oyster mushrooms

    200 g

  • Soy sauce

    3 Tbsp

  • Salt

  • Vegetable oil

    2 Tbsp


Peel the carrot, grate on a coarse grater, peel the onion and cut into half rings. Diced tomato. Wash mushrooms and slice.
Heat the pan with vegetable oil, put the mushrooms and vegetables.
Fry on small fire, add soy sauce.
Put the garlic, cut into slices, and fry for a few minutes.
On the stove to heat the water in the pan of water I have about 0.5 liters, maybe a little more. When the water boils, add the roast and cook about 2 minutes.
Then add funchoza and proverjaem about 2-3 minutes. Salt. Salt-be careful not to persolita, as soy sauce is quite salty, and salt is required the least.
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