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Mushroom soup with meatballs and bulgur

Nutritional Value

There's probably not a single person who's indifferent to mushroom dishes. A simple recipe for Lenten Mushroom Soup is understandable even to a novice cook. Cooking the soup takes a little time, and the result will delight you with a pleasant aroma and amazing taste. To enrich the taste, we add a non-leavened additive-meat broth with meatballs.

Ingredients for Mushroom Soup with Meatballs and Bulgur

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Lenten base

• Water (or mushroom broth) - 3 l
• Mushrooms (white) - 150 g
• Onions - 1 pc
• Carrots - 1 pc
• Vegetable oil - 1 tablepoon
• Potatoes - 4 pcs
• Greens (to serve) - 2 sprigs.
• Bulgur - 50 g

Non-vegetable supplement

• Chicken egg - 1 pc
• Meat - 200 g
• Onions - 1 pc
• Black pepper (to taste)
• Salt (to taste)

How to cook mushroom soup with meatballs and bulgur step by step with photos

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	Onion and carrots fry in vegetable oil.
	Put potatoes in boiling water or mushroom broth.
	I use salted white mushrooms.
	Add chopped mushrooms.
	Add fried carrots and onions.
	Add bulgur from Mistral. Cook for 10 more minutes and the soup is ready.
	For a non-pastry side dish, make meatballs. Mix the meat with the egg, pepper and chopped onion. Shape into small balls.
	Boil meatballs in a separate pot with water until tender.
	Divide mushroom soup in 2 parts.
	In one half add broth with meatballs. Serve with greens.

Nutritional Value:

Whole Dish:
Calories 1345.8 Calories	Protein 32.5 g	Fat 18.9 g	Carbohydrates 156.6 g
100g:
Calories 31.9 Calories	Protein 0.8 g	Fat 0.4 g	Carbohydrates 3.7 g

Meat, Salt, Black Pepper, Potatoes, Greens, Onions, Carrots, Mushrooms, Vegetable, Chicken Eggs, Mushroom, Oil, Bulgur, Broths and Soups, Hot Soups