I want to share with you my favorite recipe for lean dried mushroom soup. It turns out to be so tasty that you won't even notice the lack of meat in it, while the dish comes out very healthy and low-calorie. On days when you cannot even eat vegetable oil, you can skip frying, but just boil the onions and carrots with the rest of the ingredients. In general, try it, the soup is excellent.
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Ingredients:
Potatoes - 3 pcs.
Carrots - 1 pc.
Bulb onion - 1 pc.
Red lentils - 100 g
Dried mushrooms - 100 g
Tomato - 1 pc.
Parsley - 10 g
Salt to taste
Ground black pepper - to taste
Lean oil - 2 tablespoons
Garlic - 2 cloves
Water - 1.5 l
How to cook:
Step 1 of 9
Prepare all the necessary foods from the list. Peel and wash onions, garlic, carrots and potatoes.
Step 2 of 9
First of all, before you start cooking the soup, you need to pour the mushrooms with a lot of boiling water, cover them with a lid and let them swell. I take several types of dried mushrooms, then the dish will be tastier.
Step 3 of 9
Pour the lentils into a saucepan, rinse it several times, fill it with clean water, and cook.
Step 4 of 9
Red lentils cook quickly enough, so after boiling the water, let them cook for 5 minutes and immediately add the diced potatoes.
Step 5 of 9
And then add the pre-soaked mushrooms. Then pour the water from the mushrooms into the soup, it will make it more flavorful.
Step 6 of 9
At this time, heat up a little vegetable oil, put onion chopped into small cubes and carrots grated on a coarse grater, fry for 5 minutes.
Step 7 of 9
Boil mushroom soup for about 20 minutes, then add boiling water from the kettle to the top of the pot. Transfer the frying, add the grated peeled tomato, salt and pepper to taste. Skim off all foam.
By the way, in winter, you can add pickled homemade tomato to this soup, or you can add a little quality vinegar. Since all the ingredients in the dish are sweetish, you just need to add a little acid to it.
Cook for another 5 minutes, no longer.
Step 8 of 9
When the taste of the soup satisfies you in acidity, salt and pepper, add chopped fresh herbs to it, turn off the stove. Cover the pan tightly with a lid and let the dish brew for 10-15 minutes, so that all the flavors need to open up.
Step 9 of 9
Pour ready-made dried mushroom and lentil soup into bowls and serve.
If you serve such a first course not in Lent, then you can fill it with a spoonful of good quality sour cream.
Enjoy!
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