Description
Miraculously mushrooms this year went to fast of the apostles, and before the middle of August they had in our area was not. Perfect for this soup is fit, of course, porcini mushrooms, but I happened to be limited until brown.
Ingredients
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Mushrooms
800 g
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Potatoes
4 piece
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Onion
3 piece
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Beans
1 can
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Carrots
2 piece
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Greens
1 coup
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Vegetable oil
100 ml
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Salt
2 tsp
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Black pepper
1 tsp
Cooking
Here are I took the boletus.
And be vegetable set.
Start with vegetables. Finely cut the carrots
And potatoes. Put them in a 5 litre pot and put on fire. After boiling, lower the heat to minimum.
The time it takes the onions and mushrooms. Onion finely chopped
And send in the cauldron with a well-heated oil. There also add finely chopped stems of dill and parsley.
Then arbitrarily cut mushrooms
And add them to the onions. Fry all over high heat, stirring often so it doesn't stick.
About 15-20 minutes later I spread the contents of the cauldron into the pot with carrots and potatoes, add the canned beans and continue to cook on low heat for another 20 minutes.
Then add salt and pepper,
And after 10 minutes turn off the heat, add the herbs and give to infuse. You can add greens already in the bowl. So, the soup is ready. Bon appetit!
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