Mushroom soup is a fragrant, hearty and delicious dish that can be prepared not only during fasting.
Cooking time 1 hour
Water 1, 5 pieces
Potatoes 2 pcs
Carrot 1 pc
Butterlets (frozen) 150 g
Wheat flour of the highest grade 1 tsp.
Onion 1 pc
Ground black pepper to taste
Peel and cut the potatoes and carrots into cubes or sticks. Boil the water. Add potatoes and carrots to a pot of water. Cook until half cooked.
Finely chop the onion and fry with the mushrooms for 5-7 minutes. Add to a saucepan and cook for another 10 minutes over medium heat.
Fry flour in a dry frying pan.
Stir in soup and add flour. Season with salt and pepper as desired. Close the lid and let it brew.
Pour mushroom soup into deep bowls and serve.