Description
Bright, aromatic, rich soup based on tomato puree. Mushrooms fried in soy sauce will make the soup more substantial and "weighty".
Ingredients
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Mushrooms
400 g
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Potatoes
2 piece
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Corn
2 piece
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Tomato
600 g
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Onion
1 piece
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Garlic
2 tooth
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Soy sauce
2 Tbsp
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Bay leaf
1 piece
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Vegetable oil
2 Tbsp
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Seasoning
0.5 tsp
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Salt
-
Water
500 ml
Cooking
Prepare all the necessary products. I had a forest of frozen mushrooms that I pre-thawed and leaked all excess liquid.
Onion and garlic finely cut. In a saucepan with a thick bottom, pour 1 tbsp oil, put on fire. Throw the onion and garlic and fry for 1-2 minutes. Then add the peeled potatoes cut into small cubes.
My tomatoes carefully (ideally remove them from the peel). Put in the blender and was milled into a puree. Pour the tomato puree into the pan with the potatoes. Add herbes de Provence and Bay leaf. Pour 500 ml of water (broth).
Clean the corn cobs and cut them with the grain. Send them to the soup. Bring soup to a boil, lower fire and leave to cook for 15-20 minutes (until soft corn). It is better to use dairy of a young corn on the cob. Alternatively, you can use canned corn.
In a heated pan pour 1 tbsp oil, put the mushrooms, pour in 2 tbsp of soy sauce. And fry on medium heat for 8-10 minutes. During this time, soy sauce lightly baked on mushrooms and the remaining evaporated.
When ready corn soup is added in sauteed mushrooms. Taste for salt, add salt to taste (I added 1/2 tsp salt). Once again, I bring the soup to a boil and turn off.
Serve soup to the table, sprinkled with fresh herbs. Bon appetit!
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