Mushroom soup with pate croutons

1 serving


put vegetables, seasonings and cook in cold water until the vegetables are soft. go through the mushrooms, rinse, scalding with boiling water and cook in a vegetable decoction. strain the broth, remove the mushrooms. cut half of the cooked mushrooms into thin oblong pieces and put in strained mushroom broth. Fry the flour in oil, dilute with broth and pour into the soup. for patty croutons: 300 g of bun, half cooked mushrooms, 1 tbsp. spoonful of oil, 1 onion, 1 egg yolk, 1 tbsp. spoonful of sour cream, ground pepper, salt, 0. 5 tbsp. spoons of crumbs. cut the bun without crust into oblong (3-4 cm) quadrangular slices. finely chop the mushrooms or pass through a meat grinder, add onions toasted in oil, peppers, some white crumbs, sour cream, egg yolk and salt. mix everything, spread the slices of the bun with a layer of 1 cm, grease with a beaten egg on top and fry, on a thick oil-greased tray in the oven, until the croutons are brown. patty croutons are served in a separate dish