Mushroom soup with prunes
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Continue to develop the new field of vegetarian soups. Here is another noteworthy recipe.
Ingredients for Mushroom soup with prunes
- Mushrooms - 200 g
- Prunes - 50 g
- Beets - 1 piece
- Carrots - 1 piece
- Onion - 1 piece
- Cauliflower - 150 g
- Potatoes - 3 PCs
- Garlic - 3 tooth.
- Tomato paste - 2 tbsp
- Vegetable oil - 30 g
- Broth - 1.5 l
Step by step instruction of cooking Mushroom soup with prunes
Meanwhile, prepare the rest of the products. Wash the vegetables, dry and clean.
The beets and carrots to chop straws. Onion as you like.
Heat the oil in a deep saucepan, fry the onions until transparent.
Add carrots and beets and sauté for 5 minutes.
Add tomato paste, 0,5 glasses of water and to extinguish on weak fire to readiness.
Mushrooms (I had pre-boiled) cut into slices, prunes - strips. Cabbage divided into small florets.
Put the mushrooms, prunes and cabbage in a hot broth and bring to a boil.
Add chopped cubes of potatoes (the recipe was not the case, but I put for my husband). Again bring to a boil, salt and cook for 15 minutes.
Then add the onion...
And spices to taste, bring to a boil and cook for another 5-7 minutes. Turn off the heat, add passed through the press garlic, cover and let stand 10 minutes.
When serving the dish add sour cream and sprinkle with finely chopped fresh coriander.