Mushroom soup
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.
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