Creamy mushroom soup


Pork 200 g

Onion (medium) 1 pc

Tomatoes 1 pc

Butter 50 g

Flour 1-2 tbsp. l.

Milk 2.5% fat. 1/2 l

Salt to taste

Sweet red pepper to taste

Almonds 1-2 tbsp l.

Frozen champignons 1 stack.

Cut the pork into small cubes and boil.

Finely chop the onion and tomatoes.

Grind the mushrooms with a blender.

Fry the flour a little in butter.

Fry the chopped almonds.

Add mushrooms, tomatoes, pork and onions to the almonds, season with salt and pepper to taste. Bring to readiness over medium heat, stirring occasionally.

Add flour, milk to vegetables and bring to a boil, stirring occasionally. The soup is ready. When serving, garnish with a sauce of melted butter mixed with red pepper.

Bon appetit!