You will need: a handful of dried mushrooms, 1 onion, 1 carrot, 5 medium potatoes, 1 tbsp. a spoon of flour, vegetable oil, salt to taste, a small bunch of greens – on request.
Method of preparation: rinse the mushrooms well and fill them with water for about 3 hours.
After the mushrooms swell, remove them and rinse well under running water. Do not pour out the mushroom infusion, it will add to your soup richness. Thoroughly strain the infusion to get rid of debris and sand. Top up with water to a volume of about 3 liters.
Slice the mushrooms, place in the mushroom extract, bring to a boil, reduce the heat and cook for about 40-50 minutes. The cooking time for mushrooms is somewhat arbitrary. The readiness of mushrooms is determined by how they begin to sink to the bottom of the pan during the cooking process.
Add diced potatoes and cook for 10 minutes.
In the vegetable oil, save the onions, then add the carrots, at the end add the flour, stir and fry for 2-3 minutes.
Stir in soup, salt and boil for another 10 minutes.
If desired, add chopped greens at the end of cooking.
Let the prepared soup brew for 10 minutes.
Enjoy your meal!
Categories: Christmas Desserts