Put the eggplants to cook, fry the onions. We prepare all the other ingredients - wash, cut and combine everything in a saucepan. Add greens at the end. Let the prepared canned mushroom soup sit for about 15 minutes, then pour into portions and serve. Bon Appetit!
Purpose: For breakfast / For lunch / For dinner / Inexpensive
Main Ingredient: Mushrooms
- Dried Eggplant - 30 Grams
- Salted mushrooms - 150 Grams
- Onion - 1 Piece
- Carrots - 1 Piece
- Potatoes - 3 Pieces
- Vegetable oil - 2 Tbsp. spoons
- Water - 2 Liters
- Salt, pepper, dill - To taste
How to make Canned Mushroom Soup
Cut the onion into half rings.
Cut the potatoes into cubes.
Pour water into a saucepan, bring to a boil and toss the eggplant into it. Cook for 15 minutes.
Fry the onions until golden brown.
Add potatoes to the eggplant, salt and cook for 10 minutes.
Chop up the carrots.
Chop the dill finely.
Place the carrots in the soup and cook for another 10 minutes.
Then put the mushrooms in a saucepan.
And after two minutes, fried onions.
And chopped dill. Bring to a boil and set aside.