During fasting, you can cook mushroom lean mushroom soup from mushrooms. It is also well suited for dieters, as it is low in calories and very light. Soup with fresh champignons can be consumed after plentiful feasts and holidays, when you want something tasty and sour. We learn all the tricks of its preparation.
Pick your recipe
You will need
- greens;
- champignons - 120 g;
- potatoes - 250 g;
- tomato paste - 3 tbsp;
- parsley root - 1 pc;
- carrots - 2 pcs;
- vegetable oil - 4 tbsp;
- flour - 2.5 tbsp;
- onions - 3 pcs;
- fresh white cabbage - 250 g;
- black pepper and salt.
Instruction manual
1
Rinse and peel the mushrooms, cut them into slices. Boil them until tender in one and a half liters of water. Add chopped cabbage and salt to the boiling broth with straws.
2
Finely chop the onions, carrots, parsley and sauté them in oil until golden brown. Stir constantly, not letting the ingredients burn.
3
Put tomato paste and boiled mushrooms in the fried vegetables. Fry for 3 minutes. Add flour, mix and passer for another 5 minutes.
4
Dip the chopped potatoes into the broth, bring to a boil. Place the previously fried mixture in the champignon soup and continue cooking until the potatoes are soft. Before serving, place pepper and chopped greens on each plate.
Useful advice
Finishing the cooking, at the very end, so that the champignon soup is tastier and nourishing, add small pieces of cream cheese. You can serve, for example, with khachapuri.