Mushroom soup with bitters and oyster mushrooms

Soup can be cooked on water, and to make it more satisfying - on meat broth. The broth can be used ready-made, if available. Otherwise, it is not difficult to cook the broth specifically for soup, but only then it will take more time to cook. In order for the dish to be less caloric, it is worth making a choice in favor of water and ignoring the sour cream dressing when serving.

1. Prepare the vegetables. Peel the potatoes, wash them, cut them into cubes. Peel the onion from the husk, cut into cubes. Carrots are cleaned, washed, grated. Peel the celery stalk, cut into cubes.

2. Fry onions and carrots in vegetable oil until soft, and then add celery. Fry for about 2-3 minutes.

3. We pour millet into a bowl, fill it with water, wash it. Drain the water. So my millet a couple of times.

4. Pour the broth into a saucepan, send it to the fire. When the broth boils, put potatoes and millet in it, cook for 10 minutes from the moment of re-boiling. Add bay leaf and peppercorns.

5. My oyster mushrooms, cut off the ends of the legs. Cut into cubes. We put the bitters in a colander, wash them thoroughly under running water to wash off excess salt. Let the liquid drain, and then cut the bitters into cubes as well.

6. At this stage, we put vegetable toasting and mushrooms in the soup. Salt to taste. Cook the soup until the potatoes and cereals are ready.

When serving, we fill the soup with sour cream, season with ground black pepper and garnish with fresh parsley.

Eat for health!