Polish mushroom soup is a great use for dried mushrooms left in the refrigerator from last fall and a substitute for the usual mushroom soup. This dish with a light spicy touch will warm you on a cold day and will perfectly fill you after a hard day at work.
It is necessary
- - 30 g of dried forest mushrooms;
- - pickled mushrooms (several pieces);
- - small onion;
- - a couple of potatoes;
- - 1 carrot;
- - a glass of low-fat sour cream;
- - bay leaf, dill, salt, pepper, basil, other spices to taste;
- - olive oil for frying.
Instructions
Step 1
Pour the dried mushrooms with boiling water in a ceramic bowl and leave them to soak in the liquid for 20 minutes. Meanwhile, dice the potatoes, finely chop the onion, and finely grate the carrots. Cut the pickled mushrooms into thin slices - this will give the soup more flavor.
Step 2
When the dried mushrooms are swollen, remove them from the water and chop them finely. Dip the mushrooms and potatoes in the water where the mushrooms were infused, cook for at least 15 minutes.
Step 3
Heat the oil in a frying pan, fry the onion until transparent, add the carrots and hold for another 5 minutes. Add sour cream to the frying, stirring occasionally, keep on fire for three minutes.
Step 4
Add pickled mushrooms to a saucepan with soup, then frying and spices. Place the bay leaf. The soup will still have to cook for about 5 minutes, until the potatoes are tender. Sprinkle dill on the soup when serving.
