INGREDIENTS
- 1 / 2 a glass of oatmeal
- 3-4 potatoes
- 300 grams of mushrooms
- 1 large onion
- 2 medium carrots
- 3 celery
- 5-6 dried mushrooms
- a small bunch of dill
- 2 st. l. ghee or butter
- on 4- 6 peas of black and sweet-scented pepper
- Bay leaf
- salt
- sour cream
STEP-BY-STEP PREPARATION FOR PREPARATION
Step 1
Pour the dried mushrooms with 2 cups of boiling water and leave for 1 hour. Then finely chop the mushrooms, save the liquid in which they were soaked.
Step 2
Peel vegetables. Cut onion and celery into small cubes, carrots and potatoes into medium cubes. Cut fresh mushrooms into small pieces.
Step 3
Heat the ghee in a large, heavy saucepan and saute the onions over medium heat until soft. Then add celery, carrots, dried and fresh mushrooms. Cook, stirring occasionally, 15 minutes.
Step 4
Pour into a saucepan the liquid in which the mushrooms were soaked, as well as 2,5 liters of boiling water. Bring soup to a boil and reduce heat. Cook for 10 minutes, then add the potatoes, salt, and add bay leaves and peppercorns.
Step 5
After 5 min. add rolled oats, stir and cook the soup for another 10 minutes. Turn off the heat and let the soup sit, covered for 10 minutes. Chop the dill finely and sprinkle over the soup before serving. Serve with sour cream.
Source: gastronom.ru