Composition / ingredients
Cooking method
1. We put the dried mushrooms in a bowl (we leave 10 grams, they will come in handy later), fill with water, leave for 2 hours, then we catch the already softened mushrooms, once again carefully wash them under running water. We put it in a saucepan, fill it with the specified amount of water and send it to the fire.
2. Peel the potatoes, wash them, cut them into cubes, send them to the mushrooms in a saucepan, continue cooking.
3. With the help of a slotted spoon, we extract a couple of mushrooms from the broth, chop them with a knife and fry them in vegetable oil until they are ruddy, after which we extract the mushrooms and fry the flour in the remaining fragrant oil.
4. In small portions, literally by a tablespoon, pour the broth into a frying pan with flour, mix thoroughly each time until smooth so that there are no lumps.
5. Pour the flour mixture into a saucepan with the rest of the ingredients, puree with an immersion blender, salt to taste.
6. The dry mushrooms left at the beginning are crushed into dust with a blender or coffee grinder, mixed into the finished soup, let it brew for 5 minutes under the lid.
Pour the soup into portions and decorate with previously fried mushrooms.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Vegetable oil - 873 kcal/100g
- Dried porcini mushrooms - 286 kcal/100g
- Dried chanterelles - 261 kcal/100g
- Dried blueberries - 231 kcal/100g
- Dried aspen - 315 kcal/100g
- Dried Shiitake - 331 kcal/100g
- Salt - 0 kcal/100g
- Water - 0 kcal/100g
