Frozen mushroom soup with potatoes
Composition / ingredients
8
Servings:
Step-by-step cooking
Peel the onion, chop it into cubes, peel the carrots too and grate on a coarse grater. Now heat the vegetable oil in a frying pan and pass the carrots and onions in it. Defrost honey mushrooms or any other mushrooms, rinse and add to the frying pan with onions and carrots. Put it out slightly. Now put the potatoes cut into cubes in a soup pot, roast, pour water and cook. When the soup is almost ready, add the melted sliced cheese and raw chicken egg. Stir, add salt and ground black pepper to taste and cook for another 5 minutes. Pour on plates and garnish with herbs on top, for example, parsley. Here is your frozen mushroom soup. Bon appetit!
Caloric 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
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Processed cheese with 60% fat content - 354 kcal/100g
- Processed cheese with 45% fat content - 294 kcal/100g
- Cheese "megle" - 590 kcal/100g
- Tartar cheese - 348 kcal/100g
- Cheese "cheese "shavru" (goat) - 173 kcal/100g
- Viola cheese - 307 kcal/100g
- Onion - 41 kcal/100g
- Chicken egg - 80 kcal/100g
- Frozen honey mushrooms - 23 kcal/100g