Wild mushroom soup with couscous

6

• Time for preparing

  Contents

  • • 0.0.1 35 min
    • 0.0.2 Simple dish
    • 0.0.3 72.06kcal
    • 0.0.4 Recipe
  • 0.1 Let’s get started!
  • 1 Ingredients
    • 1.1 Great job
  • 2 Steps

  35 min

• Recipe difficulty
  

  Simple dish

• Energy value
  

  72.06kcal

• Rating

• Recipe

If mushrooms grew in Africa, mushroom soup would undoubtedly cooked with couscous. But seriously, couscous is a good substitute for rice and vermicelli, only such a delicious soup can be cooked at home yet faster.

Let’s get started!

Ingredients

0/14 ingredients

• Forest tubular mushrooms – 450 g
• Potato – 5 pcs.
• Carrots – 1 pc.
• Onions – 1 pc.
• Vegetable oil-2 tbsp
• Salt to taste
• Black pepper – to taste
• Peas – 6 pcs.
• Sour cream to taste
• Couscous – 3 tablespoons
• Bay leaf – 1-2 pcs.
• Parsley – to taste
• Dry greens-1 tsp
• Water – 2.5 L

35 мин35 мин 72.06

Great job

Bon appetit, I hope you had fun with us!

Steps

Steps taken: 0/0

1. Forest mushrooms, sorted and cleaned, cut into pieces. Small mushrooms can be cut into halves or quarters. Fill with water and bring to a boil. By removing the foam from the soup, we lower the intensity fire and cook mushrooms for a quarter of an hour. Put bay leaf in the pan and peppercorns. To salt.
2. Put chopped potato tubers to the mushrooms.
3. Fry the carrots and onions in oil in a pan. Spread the mixture into the pan, cook for 15 minutes over low heat. Sprinkle with dried greens.
4. Add couscous, let it simmer and turn off the heat. Soup should stand for 5 minutes so that couscous swells and absorbs all the aromas soup.
5. Serve soup with sour cream or yogurt, sprinkled with fresh greens.