2020-08-13 / test@t

Mushroom soup with semolina

We often cook this soup, it is very tasty. So, practice shows that the most wonderful broth is obtained from a mixture of different mushrooms in the following proportion: half of white and half of any others.

Ingredients

1 large or 2 medium porcini mushrooms
several small forest mushrooms (honey agarics, chanterelles, boletus)
60 g semolina
1 large onion
1 medium carrot
4 medium potatoes
500 ml of milk
40 g vegetable oil
salt
freshly ground black pepper
greens to taste
cream

STEP-BY-STEP COOKING RECIPE

Step 1

Wipe the mushrooms with a damp sponge, cut off heavily soiled areas with a knife. Grate the carrots and potatoes separately on a coarse grater, chop the onion. Cut large mushrooms into slices.

Step 2

Heat oil in a heavy-bottomed saucepan, add onions and carrots, fry over medium heat for 5 minutes. Add the chopped mushrooms and cook, stirring, for an additional 5 minutes.

Step 3

Combine milk with 500 ml of cold water and pour into a saucepan with vegetables. Place the small mushrooms (whole or halved) in the soup and bring to a boil.

Step 4

When the soup boils, add semolina in a thin stream, stirring vigorously. Season with salt and pepper. Reduce heat and cook, covered, for 10 minutes. Serve hot with finely chopped herbs and sour cream.

Cooking time

20m

Servings

Catalog