Delicate, light and deliciously delicious soup. Not quite ordinary, but it is so delicious that, I am sure, having tried it once, you will forever leave this soup on your menu!
I'll start with an ingredient unusual for mushroom soup - eggplant. Cut into small pieces. I transfer to a bowl, salt, and leave for 20 minutes.
Pour a little oil at the bottom of a saucepan with a thick bottom and send finely chopped onions here and fry until soft.
I add carrots grated on a coarse grater. I fry for a few more minutes.
I don't cut the mushrooms too finely - we love so much. But of course the size of the chunks will not affect the taste in any way. You can use frozen mushrooms.
I send chopped mushrooms to vegetables and carcass for about 5-6 minutes. Salt to taste and add black pepper. Pour milk with mushrooms and vegetables. Immediately add the potatoes, mix and cook over low heat for about 10 minutes.
At this time, I wash the eggplants and dry them with a paper towel. I fry in a small amount of vegetable oil (about 5 minutes).
When the potatoes are almost ready, I send eggplants to the potatoes, add about 800 ml of boiling water, bring to a boil and cook for another 5-6 minutes over low heat.
At the end I add 5-6 pieces of black pepper (peas). I let the soup brew for 5 minutes and serve! This is delicious. No, this is very, very tasty!
In the video below, this soup is at 09:00. There are also two recipes for mushroom soups (lean with dumplings and baked champignons and mushroom soup with buckwheat).
Plus another simple homemade bread without yeast in sour milk and seeds. Look - you will like it))
INGREDIENTS:
• Eggplant - 1 pc.
• Potatoes - 2 pcs.
• Onion - 1 pc.
• Carrots - 0.5 pcs.
• Champignons - 200 g
• Milk - 500 ml
• Water ~ 800 ml
• Black peppercorns - 5-6 pcs.
• Ground black pepper
• Salt