Baked eggplant and mushroom puree soup

Category: First meal
Baked eggplant and mushroom puree soup

Ingredients

Fresh eggplants 500 gr.
Mushrooms (champignons St. + porcini svm.) * 500 gr.
Bulb onions 1-2 pcs.
Garlic 2-3 teeth
Ground ginger 0.5-1 tsp
Salt, black pepper taste
Olive oil 4 tbsp. l.
Greens
Pine nuts (for serving) 50 gr.

Cooking method

  • 1. Wash and dry the eggplants.
  • Chop the skin with a fork on all sides, brush with olive oil and wrap in foil.
  • Bake in the oven at 200 * C for 15-30 minutes depending on the size.
  • Carefully separate the finished eggplants from the foil and peel them off if they are rather large and old.
  • Small and young people do not have to remove the skin.
  • 2. Pour olive oil (2-3 tablespoons) into a saucepan with a thick bottom and heat it.
  • Fry the diced onions and finely chopped garlic for 4-5 minutes.
  • Add sliced ​​mushrooms. Season with ground ginger and fry / simmer for 10-15 minutes.
  • Add randomly chopped eggplants to the pan.
  • Pour hot vegetable broth or hot water 1 cm above the level of vegetables and mushrooms.
  • Season with salt and pepper to taste.
  • Cook over medium heat for about 10 minutes.
  • Beat the finished soup with a blender in puree.
  • If the mixture is very thick, dilute with hot broth or water.
  • (Not in fasting, you can add cream to the soup to the desired thickness.)
  • 3. Fry pine nuts in a dry frying pan until golden brown.
  • Serve baked eggplant and mushroom soup with pine nuts, or classically - with croutons, as you like.
  • Baked eggplant and mushroom puree soup
  • Bon Appetit!

The dish is designed for

6 servings

Note

* I had 250 grams of fresh champignons and frozen porcini mushrooms.
You can also use any forest mushrooms.

About the eggplant.
For the lazy to bake fresh eggplants, or it is not yet in season and they are very expensive, there is an alternative - ready-made eggplants, for example
Baked eggplant and mushroom puree soup Baked eggplant and mushroom puree soup
500 gr. I take half or the whole jar of mushrooms according to my mood.
In the photo, the soup is just with eggplant in tomato sauce. That is why the color is so "beautiful".

mamusi
Ksenia. Recently, I got hooked on soups ~ mashed potatoes. I went to find a recipe to use frozen and dried eggplant. Much remains from the winter.
I will gladly try your recipe with the baked ones when they go to the market. And now I will do almost as you do. But 'from the deposits'
Thanks for the idea!
Ksyushk @ -Plushk @
mamusi, God bless them, baked. It's generally delicious with eggplants, whatever.
And to me for "you", please.
mamusi
Okay, I'll remember what's on you!)
And today I made a soup ~ barley puree from here.
Baked eggplant and mushroom puree soupCreamy pearl barley and milk soup
(Qween)

And we had breakfast first, adding sugar to the bowls and with coffee. Well, very tasty!)
I add the rest of the soup to the mushrooms fried with onions and beat with a blender. I'm already cooking. The smell is worth it! Stunned!
I'm planning your ~ for tomorrow!
Ksyushk @ -Plushk @
mamusi, but it's a good idea to grind barley. Rice is grinded in puree. Thank you.

All recipes

© Mcooker: best recipes.

map of site

We advise you to read:

Selection and operation of bread makers