Recipe: Mushroom soup with eggplant step by step with pictures | Handy.Recipes

Mushroom soup with eggplant

Cooked Mushroom Soup with Eggplant

Nutritional Value

Dried eggplants left over (I can't thank Irina bia46 for the idea)!!!))), so I decided to make a soup. Eggplant alone gives the taste of mushrooms, but in combination with fresh mushrooms - it's something!!!

Author of the recipe

Ingredients for the mushroom soup with eggplant:


  • Eggplant (dried) - 150 g
  • Champignons (you can use any other mushrooms) - 80-100 g
  • Potatoes (medium) - 2-3 pcs
  • Onions (small) - 1 pc
  • Tomato paste (or sauce) - 2-3 tablespoon
  • Vegetable oil (for frying) - 1-2 tablespoon
  • Water - 3 l
  • Salt (to taste)
  • Greens (I have garlic greens)

How to cook mushroom soup with eggplant step by step with photos


Soak eggplants in cold water for 20 to 30 minutes.

Pour water into a pot and put it on the heat. Put peeled and diced potatoes in a pot.

After 5 minutes add eggplants to the pot.

Peel and chop onion and sauté until soft in oil,

Add chopped mushrooms to it,

Add tomato paste and fry.

Pour it into a pan with vegetables. Cook for 10 minutes. Turn it off, pour it on a plate, sprinkle with greens and... Enjoy!!!!

Nutritional Value:

Whole Dish:
Calories
456.6 Calories
Protein
13.4 g
Fat
12.1 g
Carbohydrates
151.2 g
100g:
Calories
12.6 Calories
Protein
0.4 g
Fat
0.3 g
Carbohydrates
4.2 g

Salt, Vegetable Oil, Potatoes, Greens, Onions, Water, Tomato Paste, Hearty, Champignons, Fragrant, Soups, Mushroom soup, Hot Soups

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