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Recipe Details:
A combination of mushrooms and eggplant will give this diabetic-friendly soup a rich, hearty, and truly unforgettable flavor!
Step 1 Soak the dry mushrooms in 2 liters of lukewarm water for 1 hour. Step 2 Strain the mushroom infusion, then wash the mushrooms and cut them into small strips. Step 3 Put the mushrooms back into the infusion. Turn on heat, bring the mushrooms to boil, and cook over low heat for 20 minutes. Step 4 Put the potatoes in the boiling broth and cook for 10 minutes. Step 5 Preheat oven to 390 F. Cover a baking sheet with wax paper. Put the eggplant and onion on a baking sheet, sprinkle with olive oil, add some salt, and bake until golden brown (about 20 minutes). Step 6 Add eggplant and onion to the soup, bring to a boil, cook for 10 minutes. Step 7 Add the dill or cilantro to the soup. Add some salt. Cover the saucepan. Turn off the heat and let the soup sit for about 10 minutes. Serve hot and enjoy!
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