Often I cook this soup, thick, rich, hearty and incredibly flavorful. With forest mushrooms, of course, delicious, but much longer to cook than mushrooms. The soup is so thick that it can be a dinner.
|Cooking time 25 minutes||Number of servings 3|
Mushrooms cut arbitrarily, but not finely. Add water (1 liter), bring to a boil.
Cut the bag of millet, millet pour.
Add millet into boiling broth. Bring to a boil.
On hot oil a couple of minutes then chopped onions and grated on a coarse grater carrots. Add to the pot with a future soup.
To send the same diced potatoes, green peas, green beans.
Season with salt and pepper, and any favorite spice. Fire to reduce, cook for 20 minutes.
After 25 minutes, thick soup is ready.
Pour into bowls. On top add the fresh herbs.