Eggplant soup with mushrooms

Description

The eggplant soup with mushrooms itself is not high in calories at all, so you can safely pour supplements. The main thing for those who are worried about their figure is to resist the temptation to eat more, and one more cheese stick with which it is served. And it's hard to resist - it turns out very tasty

Step-by-Step Cooking Instructions

Step 1

Rinse dry mushrooms, put in a saucepan. Add peeled carrots, parsley root, garlic, bay leaf and green onions. Pour cold water, bring to a boil. Remove foam, reduce heat, salt to taste and cook for 15 minutes. Strain the broth. Mushrooms cut into small pieces.

Step 2

Wash eggplant, cut. Wash mushrooms, cut into slices. Heat vegetable oil in a frying pan and fry eggplants in it together with mushrooms, 5 minutes. Put boiled porcini mushrooms, eggplants and champignons into the strained broth, cook for 10 minutes.

Step 3

Wash the hot pepper, remove the core, cut into small pieces and add to the pot with the soup.

Step 4

While the soup is cooking, make puff pastry sticks. Peel the garlic, chop and grind with cream cheese. Roll out the dough into a 1mm thick rectangle. Trim the edges. Lubricate one half of the dough with the resulting mixture and fold in half. Roll out thin again.

Step 5

Cut the dough into narrow strips. Preheat oven to 180°C. Put a sheet of parchment on a baking sheet, lay out strips of dough and bake for 15 minutes.

Step 6

Toast the sesame seeds in a dry frying pan for 2 minutes. Add to soup. Boil for 2 more minutes. Pour the soup into bowls. Serve with cheese sticks.