2020-08-13 / test@t
Mushroom soup with eggplant
- 50 g dry porcini mushrooms
- 2 large eggplants
- 2 medium potatoes
- 2 medium onions
- 1 small bunch of cilantro or dill
- 2 tbsp. l. extra virgin olive oil
STEP-BY-STEP COOKING RECIPE
Soak the mushrooms in 2 liters of lukewarm drinking water for 1 hour. Then strain the infusion through a sieve, rinse the mushrooms and cut into strips, return to the infusion. Bring to a boil and simmer over low heat for 20 minutes.
Preheat oven to 200 ° C. Peel the onion and cut into feathers. Cut the eggplants into 2 cm cubes. Place the onions and eggplants on a parchment-lined baking sheet, drizzle with oil and add a little salt. Bake until golden brown, 20 minutes.
Peel the potatoes, cut into the same cubes as the eggplant, put in the boiling broth. Cook for 10 minutes.
Add eggplant and onion, bring to a boil, cook for 10 minutes.
Finely chop the herbs, add to the soup, salt, cover, turn off the heat and let it brew, 5-10 minutes. Serve hot.