Champignon mushroom soup with potatoes
- Fresh or frozen champignons - 200 g.
- 3 potatoes.
- 1-2 carrots.
- 1 onion.
- 2 cloves of garlic.
- Greens - parsley, dill, basil (50 g)
- Salt, curry, red and black pepper (half a teaspoon), bay leaf (1-2 leaves), cloves (1-2 sticks), whole black pepper (3-4 peas).
- Refined olive oil for frying (3-4 tablespoons).
- Additives for refinement - teriyaki sauce (1-2 teaspoons), white balsamic vinegar (1 teaspoon), lemon (1/3).
Cookingtakes very little time, about half an hour. The secret of a special taste is in pre-frying some ingredients, adding special seasonings and spices.
Wash all the vegetables. Cut the potatoes into small cubes, put them in a pan, ¾ filled with boiling water.
Sliced champignons fry in olive oil with the addition of white pepper. Pour into a saucepan with potatoes.
Fry the shredded or shredded carrots in olive oil, adding 1-2 teaspoons of teriyaki sauce, for 5 minutes. Add to saucepan with potatoes and mushrooms.
Finely chopped onion fry in olive oil, adding half a teaspoon of red pepper and curry. Put golden fried onions in a deep plate or bowl.
After about 25 minutes from the beginning of boiling, when the potatoes are cooked to softness, and the mushrooms are ready, pour the finely chopped garlic and chopped greens into the pan. Add bay leaf, black peppercorns and cloves.
Stir, cook for another 5 minutes. Season with a teaspoon of white balsamic vinegar. Pepper, salt, pour the juice of a third of a lemon. Let it sit on the stove for 20 minutes.
Put fried onions in a saucepan, mix. Serve hot. Before serving, sprinkle with freshly cut greens, offer sour cream as an additive.
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