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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Mixed Mushroom Solyanka

Source: dLife

A tasty mushroom soup with pickled cucumber.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	79.6

Total Carbs	15.4 g

Dietary Fiber	3.4 g

Sugars	7.9 g

Total Fat	0.4 g

Saturated Fat	0.1 g

Unsaturated Fat	0.2 g

Potassium	466.7 mg

Protein	4.0 g

Sodium	301.1 mg

Dietary Exchanges 0.4 Fat, 1.7 Vegetables, 0.1 Other Carbs,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each medium onions 5.0
5 cup low sodium vegetable broth 6.0
6 cup fresh mushroom slices 4.0
4 tsp unsalted tomato paste 1.0
1 each pickled cucumber 1.0
1 each bay leaves 1.0
1 tbsp capers, drained 1.0
1 pinch salt 1.0
1 tsp black peppercorns 1.0
1 pinch fresh lemon peel 8.0
8 each parsley sprigs 8.0
8 each canned green olives

Directions

Put onions in a large pan with 1/4 cup of the stock. Cook, stirring occasionally, until all the liquid has evaporated.
Add the remaining vegetable stock with sliced mushrooms, bring to boil.
Cover and simmer gently for 30 minutes.
Blend the tomato paste with 2 tablespoons of stock in a small bowl.
Add the tomato paste to the pan with the pickled cucumber, bay leaf, capers, salt, and peppercorns.
Cook gently for 10 minutes.
Ladle soup in warm bowls and sprinkle lemon rind curls, a few olives and a sprig of Italian parsley over each bowl before serving.