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Articles
2020-08-13 / test@t

Mushroom soup with eggplant

Mushroom soup with eggplant
Ingredients
  • 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
  • salt

STEP-BY-STEP COOKING RECIPE

Step 1
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.
Step 2
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.
Step 3
Peel the potatoes, cut into the same cubes as the eggplant, put in the boiling broth. Cook for 10 minutes.
Step 4
Add eggplant and onion, bring to a boil, cook for 10 minutes.
Step 5
Finely chop the herbs, add to the soup, salt, cover, turn off the heat and let it brew, 5-10 minutes. Serve hot.
Preparation time
1h
Cooking time
30m
Servings
6
Calories
62
Protein
1,6
Fats
2,7
Carbohydrates
8,1
Catalog

Tags

eggplant, White mushrooms, mushroom soup, Diabetic recipes,

Categories

Lunch, Lenten recipes, Quiche Recipes, Healthy Lunch Recipes, Stuffed Mushroom Recipes, Vegetable Side Dishes, Diet and Healthy Recipes, Diabetic Recipes, Low-Carb Recipes, Low Fat Recipes, Mediterranean Diet Recipes, Low Cholesterol Recipes,
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