How to make mushroom soup with prunnplum

You’ll need
    • 50g dried or 200g fresh mushrooms;
  • 200g white-cabbage;
  • 2-3 celery stalks;
  • 1 carrot;
  • 1 bulb;
  • 2 medium tomatoes;
  • 200 g prunes;
  • bay leaf;
  • salt and pepper;
  • garlic
  • sour cream and greens (optional).

Prepare the broth. To do this, take away mushrooms, suitable both fresh and dried. Champignons or forest mushrooms, such as white (boroviki), can be used. Rinse fresh mushrooms, cut off them damaged places. Dried soak 2-3 hours before cooking. On 2 liters of water, 50 g of dried or 200 g of fresh mushrooms will be needed. Put them in cold water, add half the bulb as well as bay leaf if desired. Bring the water with the mushrooms to a boil and cook for 1.5 hours, periodically removing the foam. Fresh mushrooms need to be cooked less, about 40 minutes. Salt the liquid in the middle of cooking. Ready broth strain and disembark.


Carrots peel and cut into straws. Grind the celery stalk and bulb. Scar the tomatoes with boiling water, remove the skin from them and cut into cubes. All vegetables fold into a frying pan with a little heated oil and fry over a high heat for about 5 minutes, stirring constantly. After that, pour a glass of broth into the pan, reduce the heat to medium, cover the container with a lid and simmer the vegetables for about 15 minutes. Salt and pepper the mixture.


Shape the white cabbage. Add it to the rest of the vegetables and cook it all together for no more than 10 minutes. Then put there pre-soaked prunes in the water from which the bones were extracted. Simmer the mixture for another 5 minutes, then transfer it into a deep saucepan. Cut the remaining mushrooms from cooking, pour into vegetables. Pour everything with broth. Check for salt if required – add. Cook the soup over a medium heat for about 15 more minutes. Serve fresh sour cream and chopped greens to the dish. Garlic lovers can add directly to the plate half of the crushed clove – fresh garlic will give the mushroom soup a special acuity.


Since the mushrooms that have been brewed have already given away a significant portion of their taste to the broth, you can add a little savoury to the soup 15 minutes before the end cooking.

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