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Mushroom soup from canned mushrooms
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Mushroom soup from canned mushrooms

120 min4 serv.20 февр. 2026 г.

Description

Hearty and aromatic soup. Boil the eggplants, sauté the onions. Prepare all the other ingredients—wash, chop, and combine everything in a pot. Add fresh herbs at the end. Let the finished soup with canned mushrooms steep for about 15 minutes, then portion it out and serve. Serve the soup hot.

Instructions

  1. 1

    Step 1

    Step 1

    Cut the onion into half-rings.

  2. 2

    Step 2

    Step 2

    Cut the potatoes into cubes.

  3. 3

    Step 3

    Step 3

    Pour water into a saucepan, bring to a boil, and add the eggplants. Cook for 15 minutes.

  4. 4

    Step 4

    Step 4

    Fry the onion until golden brown.

  5. 5

    Step 5

    Step 5

    Add potatoes to the eggplants, salt, and cook for 10 minutes.

  6. 6

    Step 6

    Step 6

    Cut the carrots.

  7. 7

    Step 7

    Step 7

    Finely chop the dill.

  8. 8

    Step 8

    Step 8

    Add the carrots to the soup and cook for another 10 minutes.

  9. 9

    Step 9

    Step 9

    Then place the mushrooms in the pot.

  10. 10

    Step 10

    Step 10

    And after two minutes, add the fried onion.

  11. 11

    Step 11

    Step 11

    And chopped dill. Bring to a boil and set aside.