Soup with mushrooms and pumpkin
Ingredients: fresh mushrooms – 200 g or boiled mushrooms – 75-100 g; vegetable oil – 1 tbsp. l .; bow onion – 1 pc.; a slice of parsley or celery root – 1 pc.; water – 1 l; pumpkin – 200 g; potatoes – 1-2; cucumber – 1 pc; a tomato – 1 PC. or tomato puree – 2 tsp; green onions to taste; salt.
Preparation: Diced into small cubes stew mushrooms, onions and parsley in oil. Cut pumpkin and potatoes cubes, dip in hot broth or water and cook almost until full readiness. Then add the stewed mushrooms and chopped thin slices of tomato and cucumber or apple. All products cook a few more minutes until they become soft. If instead tomato puree is taken, it must be stewed with mushrooms and onions. When serving, put greens in the soup. Pumpkin fast boils, so the soup can’t be kept in a warm place for a long time or to heat up.
Enjoy your meal!
