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Mushroom soup with milk mushrooms

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644
Kitchen Eastern European
Calorie content 63.1 kcal
Portions 3 port.
Cooking time 100 minutes
Proteins * 3.3 gr.
Fats * 5.9 gr.
Carbohydrates* 6.7 g
* per 100 gr. product
Mushroom soup with milk mushrooms
Content

With this recipe, you can make a nutritious and light mushroom soup with milk mushrooms. Take salted or pickled mushrooms. This soup will pleasantly surprise your loved ones and diversify the home menu.

Ingredients

Cooking process

step 1 out of 10
Pour water into a saucepan for cooking soup and place it on high heat to boil.
step 2 out of 10
Then we clean and wash the vegetables for the soup. Chop the peeled potatoes and onion into small cubes, chop the carrots on a medium grater.
step 3 out of 10
Put chopped potatoes into boiling water and cook until cooked.
step 4 out of 10
While potatoes are boiling, fry chopped onions and carrots in hot vegetable oil. We fry them, stirring constantly, until golden brown.
step 5 out of 10
We wash the salted milk mushrooms well, cut them into pieces and put them in a frying pan to the fried carrots and onions.
step 6 out of 10
Fry the milk mushrooms over low heat for 15 minutes.
step 7 out of 10
Transfer the fried mushrooms to a saucepan with boiled potatoes, stir and cook for 15 minutes. At the same time add allspice to the soup.
step 8 out of 10
Break the eggs into a bowl and beat them well with a whisk.
step 9 out of 10
Pour the beaten eggs into the soup in a thin stream and mix everything at once.
step 10 out of 10
Then we remove the sample, adjust it to our liking and turn off the fire. We give the soup with milk mushrooms for 10 minutes to infuse and pour into portioned plates.

Bon Appetit!

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