How to make
Peel and cut the carrots into medium-sized pieces and wash the mushrooms under running water.
If they have a lot of sticky soil on them, peel them instead of washing them, so that they do not absorb excess water. Cut them into thin slices.
You can grate the onion, grind it in a blender or chop it very finely.
Heat the fat over medium heat and fry the onions and carrots for 4-5 minutes, add the tomato puree and garlic - pressed or grated.
Stir briefly and add a little water, so that they do not burn on the bottom.
Once it is left in fat again, add the mushrooms, fry them for a minute or two and pour about 1.2 liters of water in which you need to dissolve the vegetable seasoning, salt and rosemary.
Boil for about 30 minutes and make sure to add water if the level drops too much.
For the thickener, beat the yolks with yogurt, salt and lemon juice. Remove the soup from the heat and pour two scoops of the broth into the mixture, then thicken the soup, while stirring it well.
Optionally, you can add more rosemary or other spices to your liking.
Serve the mushroom soup hot.
The mushroom soup with thickener is ready.
