Tuscan wild mushroom soup

Heat vegetable oil in a pot (1 tbsp). Meanwhile, finely chop the onion (1 pc) and garlic (4 cloves).

Add the onion and garlic to the pot, and sauté them for about 5 minutes until translucent.

Then add sun-dried tomatoes (5-6 pcs), bell pepper (1 pc), chopped mushrooms (200 g), and all the herbs and spices:

• basil (1 tsp);
• oregano (1 tsp);
• thyme (1 tsp);
• smoked paprika (1 tbsp);
• bay leaf (1 pc);
• salt and black pepper to taste.

Continue to sauté the mixture for another 6-7 minutes until the vegetables are soft and fragrant.

After that, pour in the broth (500 ml) and bring the contents of the pot to a boil over medium heat.

Reduce the heat and simmer the soup for 15 minutes.

At the end, add cream (200 ml) and bring the soup to a boil.