Soup with eggplant and mushrooms
1 large eggplant
200 g mushrooms
2 cup milk
1 tbsp herbs (dill, celery, parsley)
4-5 tbsp sunflower oil
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Cut the eggplant into cubes, add salt and leave for 30-ish minutes. Wash with cold water to remove bitterness. Potatoes, onions and carrots are cut. Mushrooms cut into very fine pieces not. In a saucepan heat the oil, fry the onions and carrots are 4-5 minutes, add the mushrooms, fry are still about 5 minutes. Pour the milk, add the potatoes and spices. Boil over low heat 10-ish minutes. Add the cubes of eggplant in the pan, make up water to the required density, add salt to taste and allow to boil the soup. Reduce heat and boil until ready. At the end of cooking can add chopped celery, lovage and blend garlic, then remove from the fire - parsley.