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Potato soup with prunes and dried mushrooms
1 serving
Finely shred the boiled mushrooms and put them in the strained mushroom broth. Finely chopped onions and flour are sprayed in sunflower oil for 5 minutes, then combined with mushroom broth, bring the soup to a boil, add potatoes, sliced, prunes and cook until tender.
Finely shred the boiled mushrooms and put them in the strained mushroom broth. Finely chopped onions and flour are sprayed in sunflower oil for 5 minutes, then combined with mushroom broth, bring the soup to a boil, add potatoes, sliced, prunes and cook until tender.
potatoes - 600 g, prunes - 120 g, fresh mushrooms - 20 g, flour - 20 g, onions - 60 g, vegetable oil - 40 g, salt to taste
