| Mushroom soups |
Mushroom soup |
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Rinse thoroughly and soak in warm water for 30 minutes 50 g of dried mushrooms. Then finely chopped and put to boil, fill with cold water. As soon as the water boils, add the finely chopped carrots, 1-2 root of parsley, 1 slice of celery and 1 head of finely chopped onions. When vegetables and mushrooms become soft, prepare a dressing from 4 tablespoons of sunflower oil and 1 tablespoon of flour, pouring it then into the soup. After 5-6 minutes, remove the soup from the fire. Serve in a cold, sprinkling with parsley and filling with vinegar. |