Tomato soup with corn and black mushrooms

Ingredients

• 0.5 packs of dried Chinese black mushrooms
• 1 l vegetable broth
• onion - 1 large onion
• 1 st. l. chopped cilantro
• 2 tbsp. l. tomato paste
• 5-6 dried tomatoes
• 2 cans of 400 g tomatoes in their own juice
• 350 g frozen corn
• 1 tsp ground cumin (cumin)
• garlic - 2 cloves
• olive oil - 2 tbsp.
• bacon - 50-70 g

Cooking

Step 1

Soak mushrooms for 30 minutes. When swollen, cut into strips.

Step 2

Cut the onion into cubes, chop the garlic. Heat olive oil in a saucepan, simmer in it over low heat for 5 minutes. onions, bacon and garlic. Add cumin and simmer for 1 more minute.

Step 3

Chop the tomatoes and add to the saucepan along with the juice. When the mixture boils, pour in the broth, pour in the corn, add the tomato paste and mushrooms. Boil over low heat for 20 minutes.

Step 4

For 5 min. to the end add dried tomatoes, cut into strips. Salt, pepper, sprinkle with cilantro.