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Fresh porcini mushroom soup in a slow cooker

0
520
Kitchen Eastern European
Calorie content 109.2 kcal
Portions 6 port.
Cooking time 45 minutes
Proteins * 3.4 gr.
Fats * 6.5 gr.
Carbohydrates* 16.4 gr.
* per 100 gr. product
Fresh porcini mushroom soup in a slow cooker
Content

Porcini mushroom soup is a classic in the preparation of soups. However, it can be varied and refreshed by adding milk and semolina. With a multicooker, the process of cooking the soup will be as simple as possible.

Ingredients

Cooking process

step 1 out of 4
Peel the mushrooms, wash with warm water. Peel and wash carrots, potatoes and onions. Grate the onion on a coarse grater, chop the potatoes, carrots and the largest mushroom in the same way. Switch on the Multipovar program, set the temperature to 160 degrees. Pour vegetable oil into a bowl.
step 2 out of 4
Add onions, carrots and porcini mushrooms. Fry for 5 minutes. Add potatoes, fry for another 5 minutes. Mix milk with water, pour into the multicooker bowl. Cut the remaining porcini mushrooms into large pieces and put in the soup. Salt and pepper. Cook for another 15 minutes.
step 3 out of 4
Stirring the soup continuously, add semolina in a thin stream, stir until the semolina is completely dissolved. Cook for another 5 minutes.
step 4 out of 4
Serve porcini mushroom soup with sour cream.

Bon Appetit!

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