New Year's soup with wild mushrooms and vegetables

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#newyear Are you a fan of mushroom dishes? This means that you must have the gifts of the forest stored in the freezer in the autumn. We had almost no mushrooms this year, but we have remained from last year. So let's make a frozen mushroom soup that's insanely flavorful, nutritious and delicious.

New Year's soup with wild mushrooms and vegetables

Ingredients: Chicken or meat broth (I still have chicken for salad), Frozen mushrooms, Potatoes, Onions, Small carrots, Bulgarian pepper, Frozen peas, Hot pepper, Greens, Salt

Cooking method:

Remove the mushrooms from the freezer, place in a plate and thaw. Place the melted mushrooms in a sieve and rinse. Place the washed mushrooms in a saucepan. Peel and dice the onions. Add onions and peas to the mushrooms in a saucepan and pour over the chicken broth. Leave to cook for 20 minutes. Skim. While the broth with mushrooms is boiling and boiling, peel and cut the potatoes into cubes. When the broth is cooked in a saucepan with mushrooms, send the chopped potatoes into it and cook for 20-25 minutes.

Wash, peel and cut into strips of Bulgarian pepper and carrots. Add, over time, diced pepper and carrots, finely chopped hot pepper, salt, add finely chopped greens, cook for 5-8 minutes and turn off the heat. Serve sour cream soup. Bon Appetit!

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