February 16, 2022Wednesday
A dish that can diversify our menu each season
Author: Dorothea Todorova
2 handfuls of dried mushrooms
2 spoons sour cream
1 tablespoon the flour
1 tablespoon of yogurt
Method of preparation:
Soak the mushrooms in warm water for 20 minutes.
Finely chopped onion and grated carrot are cooked in fat (oil or olive oil) under the lid. Add the drained mushrooms.
When the vegetables are soft, they are mixed with flour and the mushroom mixture is diluted with the soaked water. If necessary, add more water.
Salt the soup, add the thyme and let it simmer.
Shortly before removing from the heat, add the yogurt, cream mixed until smooth and a few drops of lemon juice. Sprinkle with black pepper and serve warm.