Description
Nutritious, hearty, thick, nourishing soup. ... Fragrant and delicious! Prepared fairly quickly and easily. This soup has an excellent variety to your winter menu.
Ingredients
-
Mushrooms
320 g
-
Onion
1 piece
-
Carrots
1 piece
-
The Apium graveolens Dulce
1 piece
-
Potatoes
2 piece
-
Oat flakes
0.5 cup
-
Vegetable oil
2 Tbsp
-
Salt
-
Black pepper
-
Dill
-
Bay leaf
2 piece
-
Water
2500 ml
Cooking
Dried mushrooms (I have white) pour boiling water (200 ml) and leave overnight.
In a saucepan, heat the oil and fry the onion, cut into small cubes until soft on medium heat.
Small cubes slice the celery and carrots. Add the vegetables to the onions and cook, stirring,10 minutes.
Dried mushrooms drain in a strainer (the liquid does not pour!). If large pieces of mushrooms - cut them into smaller ones.
Fresh or frozen (pre-thaw, I have white) mushrooms not cut very finely.
Both kinds of mushrooms to put in the pot with the vegetables. Stir fry 5 minutes, stirring constantly.
Pour into pan liquid, which was soaked mushrooms, and 2.5 liters of boiling water. (the water amount can be adjusted according to your taste). Bring the soup to a boil, reduce heat, cook for 5 minutes. Then add the chopped not too small cubes the potatoes, season with salt and pepper to taste, put a Bay leaf. Yes, this soup is good without the potatoes.
After 10 minutes, add cereal, stir and cook the soup for another five minutes. Turn off the heat and let the soup to stand, covered 15-20 minutes. Before serving, sprinkle the soup with chopped dill.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.