Eggplant Mushroom Soup

eleven

• Time for preparing

  Contents

  • • 0.0.1 1h 50min
    • 0.0.2 Medium dish
    • 0.0.3 27.93kcal
    • 0.0.4 5 out of 5
    • 0.0.5 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps
    • • • 2.0.0.1 Keywords:

  1h 50min

• Recipe difficulty
  

  Medium dish

• Energy value
  

  27.93kcal

• Rating
  

  5 out of 5

• Recipe

Cook a delicious mushroom soup made with baked eggplant.

Let’s get started!

Ingredients

0/14 ingredients

• Water-2 l.
• 2 potatoes
• 1 carrot
• Parsley root-30 gr.
• Celery root-30 gr.
• Tomatoes – 2 pcs.
• Vegetable oil-50 gr.
• Sour cream 50 gr.
• Salt to taste
• Greens to taste
• Eggplant – 2 pcs.
• Fresh porcini mushrooms-200 gr.
• Sesame seed to taste
• Green onion-100 gr.

5 из 5 1 1ч 50мин1ч 50мин 27.93

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Porcini mushrooms thoroughly wipe off dirt with a damp cloth. Scrape the leg.
2. Finely chop the mushrooms and pour 2 liters of water. Boil half an hour.
3. Rinse eggplant, chop, drizzle with oil and bake in oven at 180 C for 30-40 minutes.
4. Prepare root vegetables. Chopped carrots, parsley and celery julienne or grind on a grater of your choice. Passer them in vegetable oil.
5. At the end of the frying, add green onion, chopped into the pan with a sharp knife.
6. Peel and chop the potatoes.
7. To mushrooms put potatoes and fried vegetables. Cook 20 minutes.
8. Peel the tomatoes and remove the seeds. Cut them cubes.
9. Put eggplant in the soup. Cook another 10 minutes.
10. Put tomatoes in the soup, let it boil and turn off the heat. Garnish with sesame seed. Serve with sour cream and greens.

Keywords:

• eggplant