Soup with mushrooms

If the weather don’t bring you happy today, cook something tasty. But, what can be tastier than hot aromatic soup with field mushrooms? The best choice is to go and breathing fresh air to pick mushrooms in a field or steppe, I can add that you may take white mushrooms (brown cap boletus, cep, orange-cap boletus) – pick in a forest. Or, if you haven’t such opportunity, take marinated mushrooms – good equivalent for lazy people :).

Very easy soup consists of:

500g mushrooms

2 tbsp semolina

3 potatoes

2 tbsp butter

salt, pepper

1 bay leaf

1 tuft fresh green

Step 1: If you have fresh mushrooms, peel it, wash and slice mushrooms;

Step 2: Heat up 1 tbsp butter in a large thick-walled pan, take out mushrooms there, add 2 tbsp water, make little fire and stew 15 min covering above.

Step 3: Slightly dry semolina in a pan without oil;

Step 4: Peel potatoes, wash them and dice;

Step 5: Powder mushrooms with semolina and fry stirring slowly around 7 min.;

Step 6: Add there potato and pour 3l hot water in, reduce to boiling, salt, pepper, add bay leaf and cook 10 minutes (small fire);

Step 7: Prepared soup strew with chopped green and tbsp sour-cream.

Note: You can cook with meat bouillon – very interesting variant.