In the traditional Polish home we usually have broth for Sunday dinner. The housewife also traditionally makes tomato soup with the leftover broth on Monday. My home is sometimes more, sometimes less traditional. I make broth very often because I like it very much, and tomato soup is my children's favourite. Today I decided to break with tradition and instead of tomato soup I prepared mushroom soup. I served it with meatballs with the meat cooked in the broth. Did I mention that I like broth? You get soup and a main dish at one and the same time  The mushroom soup was creamy and slightly similar to meatballs. I added barley groats instead of breadcrumbs. This meal was really excellent. I recommend it!

Ingredients:
soup
1.5l of broth
500g of mushroom
1 onion
1 tablespoon of butter
1 clove of garlic
1 tin of coconut milk
salt and pepper
meatballs
300g of meat boiled in the broth
1 carrot
100g of barley groats
3 tablespoons of semolina
1 small onion
1 tablespoon of butter

Start by preparing the meatballs. Boil the barley groats in salty water. Dice the onion and fry it in butter. Remove the bones from the meat and mince it with the carrot. Add the onion, barley groats and semolina. Mix them by hand, make small balls and boil them in the bouillon.
Clean the mushrooms. Slice the mushrooms, onion and garlic and fry them in butter. Add the vegetables to the broth and boil for 20 minutes. Add the coconut milk and boil for 5 minutes. Blend the soup thoroughly. Spice it up with the salt and pepper. Serve with the meatballs and parsley.

Enjoy your meal!

Try also:
Courgette soup with chanterelles
In defiance of viruses – creamy garlic soup
On the Christmas table: Christmas Eve mushroom soup