Mushroom Soup with zucchini. Diversify your daily menu dinner table. Cooked very simply. I have never cooked soup with zucchini, and then last week to cook, the result of me so much, that I wanted to share with you. It turns very aromatic, saturated taste.
INGREDIENTS
- Mushrooms - 250g.
- Zucchini - 250g. (1 PC)
- Onion - 1 pc.
- Carrots - 1 pc
- Milk - 200 ml.
- Salt - 1ch.l. (Partial)
- Black pepper - to taste
- Sour cream - 3 tbsp
- Broth (or boiling) - 1 liter.
- Vegetable oil - 2-3 tablespoons
- Step by step recipe for cooking
- Grate carrots for Korean carrot or we shall cut into strips. Will cut onion cubes.
Zucchini cleaned, if zucchini is already as big as I then remove the seeds. Cut the zucchini into sticks.
Mushrooms 250g cut into plates.
I'll cook today multivarka, in a bowl, pour a little oil 2 tbsp rastitelnogo put onions and carrots at once, fry all vmese about 2 minutes, put the mushrooms and cover with lid, simmer under the lid for 4-5 minutes, until the mushrooms give juice, sometimes Stir. Now add zucchini, pour 200 ml of milk, about 1 liter. Broth. Add to taste black pepper, incomplete teaspoon salt. Put 3 tablespoons sour cream, sour cream can be added at the end of cooking so as not curled up in my village so sour I add at once, since it is not exactly rolled. Cook all vegetables until tender about 20 minutes.
Details and cooking detail you can see in my very brief video below.
Bon Appetit!