Tuscan wild mushroom soup

Bone broth, Champignons, Cream 35% fat, Bell pepper, Onion, Sun-dried tomatoes, Garlic, Olive oil, Smoked paprika, Dried basil, Oregano, Thyme, Bay leaf, Black pepper, Table salt

Slice: 15 min. Fry: 5 min. Fry: 7 min. Boil: 5 min. To boil: 15 min. Boil: 5 min.

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.