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

Mushroom soup with prunes

Cooked Mushroom Soup with Prunes

Nutritional Value

Continuing to venture into a new field of vegetarian soups. Here's another noteworthy recipe.

Author of the recipe

Ingredients for Mushroom Soup with Prunes:

  • Mushrooms (any kind, I have wild mushrooms: red mushrooms and young moss mushrooms) - 200 g
  • Prunes (pitted) - 50 g
  • Beets (small) - 1 pc
  • Carrots (medium) - 1 pc
  • Onion (large) - 1 pc
  • cauliflower (3 large inflorescences) - 150 g
  • Potatoes (medium, optional) - 3 pcs
  • Garlic - 3 clove
  • Tomato paste - 2 tablespoon
  • Vegetable oil - 30 g
  • Coriander (ground, to taste)
  • Salt (+ pepper, to taste)
  • Broth (vegetable or water) - 1,5 l
  • Cilantro (fresh, to serve)

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

Make the vegetable broth in advance: put about 1.6-1.7 liters of water in a pot. Peel and halve 1 onion and 1 carrot, lightly brown in a dry pan, then slice and add the water. Add the 2 celery stalks chopped and the celery root chopped in cubes. Bring water to a boil over medium heat and simmer over low heat for about 40 minutes. Then add a few peppercorns, a few paprika, 2 cloves and 2 bay leaves. Cook for another 10-15 minutes. Then strain the broth through gauze, squeeze the vegetables well. We don't need them.

Meanwhile prepare the rest of the ingredients. Wash, dry and peel the vegetables.

Shred the beets and carrots in julienne strips. Onions, whichever you prefer.

Heat oil in a deep saucepan, fry onion until transparent.

Grate carrots and beet and fry for 5 minutes.

Add tomato paste, 0.5 glass of water and simmer over low heat until softened.

Cut the mushrooms (I had boiled in advance) into slices, add prunes - shreds. Cut the cabbage into small florets.

Put mushrooms, prunes and cabbage in the hot broth and bring to the boil. Add the potatoes sliced into strips (it is not included in the recipe, but I put it for my husband). Bring it to the boil again, season with salt and simmer for 15 minutes.

Then add the parsley...

And spices to taste, bring to a boil and simmer for another 5-7 minutes. Turn off the heat, add the garlic pierced through the press, put the lid on and let cook for 10 minutes.

When serving, add sour cream and a sprinkle of finely chopped fresh coriander.

Nutritional Value:

Whole Dish:
1609.2 Calories
109.9 g
55.6 g
174 g
72.2 Calories
4.9 g
2.5 g
7.8 g

Salt, Garlic, Vegetable Oil, Potatoes, Beetroot, Flavorful, Onions, Coriander, Sweet, Cilantro, Broth, Carrots, Tomato Paste, Cauliflower, Mushroom, Prunes, Rich, Beets, Broths and Soups, Hot Soups

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