A very simple but healthy mushroom soup, perfect for lunch

300 ml. vegetable broth or water

250 ml. milk

200 ml. dry white wine

400 g of mushrooms

50 ml. heavy cream

4-5 cloves of garlic

2-3 medium potatoes

2 spoons spoon of vegetable oil

2 spoons spoonful of beef butter

a bunch of green onions


Bulgarian cuisine is a rich soup: vegetables, meat and fish. Some are seasonal – for example, tarator is characteristic of summer, and …

a pinch of nutmeg

salt, spices to taste

Grandma told me how to make the perfect soup base

Method of preparation:

First, cut the mushrooms and fry half of them with green onions and garlic in a little butter and oil.

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When they are fried, add a little wine and a little nutmeg. When it starts to boil, transfer to the pot.

Add the rest of the mushrooms, the chopped potatoes and pour the vegetable stock, adding a little salt (try not to over-salt beforehand). Wait until it boils and reduce the heat, leaving it for another 15 minutes.

Is it good to eat soup before bed?

Now add a little milk to the soup, a little cream and wait a little longer until it boils. Finally, add the spices and turn off, if desired as a finale, the puree to make a cream soup.

Enjoy!

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