Mushroom soup with prunes

200 g cauliflower

50 g pitted prunes

20 g dried mushrooms

1 beet

1 carrot

1 onions

? celery root

1 Art. l. tomato paste

1 h. l. wheat flour
some flour to choose? we'll show

ground black pepper

salt

Soak prunes individually and mushrooms for 2-3 hours. Then cook the mushrooms and onions to the water in which soaked mushrooms, strain the broth. Cook the mushroom broth prunes.

Cut into strips roots and beets, cauliflower into florets to disassemble. Boil the vegetables in 4 cups of water until tender. Strain the broth and combine it with mushroom broth, mushrooms, vegetables and prunes. Enter tomato paste mixed with flour, pepper and salt and cook for 5 minutes.

Before serving, sprinkle the soup with chopped herbs.