Rosa Cooking

Bukovaca mushroom soup

The recipe was brought to perfection on the 5th, 6th. time. Enjoy. Each recipe is read twice before starting work. Made by "GanoFrut" House Mushroom: www.ganofrut.com

Bukovaca mushroom soup

Preparation steps

  • Coconut soup was boiled in 1 liter of 90% water and left. The sweet cream is well dissolved in 100-150 ml of water, (put the cream in a jar, add water and mix well to mix to look like thick yogurt). Mushrooms are washed and chopped into small pieces of 1-2 centimeters (trunks of oyster stalks, because they are a little harder, they must be cut into four) Mushrooms chopped to stand in cold water for 5 minutes. Remove the chopped mushrooms from the water and place them in a deep plastic bowl. The mushrooms are sprinkled with and dried parsley and mixed well and left to stand for at least 10 minutes. Grated onion is in a pot and fry in oil until yellowish. (oil just to cover the onion). Since the onions will be fried, put the spiced mushrooms in the pot, along with the water they have released. Add water, put a cube of beef soup. Mix well and cook for at least 60 minutes. If water is lost in the pot, water is added. The whole mixture is stirred frequently. Then you can put 3 fingers of dried parsley again. When the mushrooms are well cooked for at least 60 minutes. Put in a pot with coconut soup (so that the two soups are mixed together, pay attention to the density, if you have too much water in the ground mushrooms, do not completely put water from the heel soup). Stir well and cook together. While cooking, add 4-5 grated garlic to the soup. After boiling for 3-4 minutes, remove from the heat and cool for 10 minutes and add the melted cream. Stir well and taste with dried parsley, black pepper and and add lemon to taste (whole lemon) and the soup is done.

Serving

Serve with fresh parsley and lemon. (If you served on Sunday morning, maybe a cup of good Strumica Mastic.