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Vegetable soup with mushrooms pearls and spinach

There was no soup for a long time. And there were mushrooms in the freezer. Pears and mushrooms - a great combination!

Vegetable soup with mushrooms pearls and spinach
Servings4 Serving
CategoryDifficultyEasy
Ingredients
 2.50 l Water
 440 g Mushrooms (for me from the freezer, but you can use any other mushrooms, or if the mushrooms do not taste, then you can put more other vegetables)
 400 g Frozen vegetables "Mixture of three vegetables"
 400 g Frozen vegetables "Vegetable mix for soup"
 243 g Kālis
 342 g Celery
 150 g Pears
 80 g Onion
 30 g Fine-leaved spinach
 23 g Garlic
 180 g Processed cheese "Baltic"
 Salt, pepper, dried herbs
Directions
1

The previous evening (or in the morning if ready in the evening) rinse and soak the pearls.

2

Boil pearls. Cut into small cubes kale and celery.

3

Chop the onion, garlic and lightly fry in a pan (the pan is minimally smeared with 3g of oil).

4

When the pears boil, add the mushrooms. Bring to the boil again and cook for ~ 15 minutes.

5

Add chopped kale and celery, frozen vegetables, fried onions, garlic, salt, pepper and spices of your choice. Boil ready.

6

Add spinach and melted cheese. Boil for another 15 minutes.

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Nutrition Facts

Finished product weight 4182

Servings 4


1 serving contains
Calories 389
% Daily Value *
Total Fat 10g16%
Total Carbohydrate 51.3g18%
Protein 21.2g43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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