The corn soup with mushrooms

For all post-Soviet countries, soup or soup for lunch is the main thing. It is difficult to imagine a mother who would not say that the soup is our all. In other European countries and in America, the soup is something not mandatory, and generally eat first there very rarely. My family cannot imagine dinner without the first. Of course, I make the breaks and allow my daughter, and myself another bite, but for the most part we eat soup and borscht for lunch. Cook constantly the same dishes - not my rules, therefore, new born, and I'll tell you, quite tasty soup.

Ingredients:

• 2-3 PCs potatoes
• 2 head corn or 200 g frozen corn
• 200 g mushrooms
• 1 PCs carrots
• 1 PCs onion
• 1/2 head cauliflower
• 1 tbsp. without slides tomato paste or a couple spoonfuls of tomato juice
• salt and pepper to taste

Approximate cooking time: 30 minutes.

Method of preparation:

To prepare this soup can be as broth or just water. Then the first will be pretty diet and less calories. In boiling water first item sent corn. I have it pre-cooked cabbage, grain I took a knife.

Carrot peel and cut into fairly large pieces. Put it in the pot along with the corn.

The potato peel and cut into large strips. Spread in the pan.

Cauliflower partial inflorescence.

Onions cut into cubes, fry in small amount of vegetable oil. Mushrooms cleaned or just thoroughly wash, cut into slices and sent to brown the onions.

Roasted vegetables put in preparing soup, treasure cauliflower and cook until tender. Don't forget to add salt, pepper, your favorite spices and seasonings. Cover with a lid, allow to stand 10 minutes. Hot, delicious lunch is ready!