Mushroom soup with canned sardines. Today's recipe!

Mushroom soup with canned sardines is an unusual combination of delicious ingredients. This light yet hearty soup is perfect for chilly winter evenings. The simplicity of preparation and the availability of ingredients make this recipe a true gem for every housewife.

Ingredients:

• dried mushrooms – 100 g;
• beans – 200 g;
• sardines in oil – 185 g;
• potatoes – 3 pcs;
• yellow onion – 1 pc;
• carrot – 1 pc;
• sunflower oil – 30 ml;
• bay leaf – 1 pc;
• salt to taste;
• black pepper, ground, to taste.

Preparation method:

Soak the dried mushrooms for 2 hours and the beans for 4 hours. Then rinse the mushrooms well, chop them into small pieces, and boil them in 2 liters of water for 1 hour. Cook the beans separately until tender, as noted by Shuba.

Peel the onion and carrot, chop them to your liking, and sauté in oil until golden brown. Peel, wash, and dice the potatoes into small cubes.

Add the potatoes to the mushroom broth and cook for 15 minutes. Then add the cooked beans, canned sardines, sautéed vegetables, and bay leaf. Season with salt and pepper, and cook for another 5 minutes. Remove the finished soup from heat and let it steep for 20 minutes. Serve the dish hot.