Mushroom soup with potatoes and vegetables
Mushrooms are a great alternative to meat and fish, so old cookbooks often feature vegetarian soups with mushrooms. For example, Valaam Shchi or homemade noodles with mushrooms. The most common remains the traditional mushroom soup with potatoes and vegetables. The classic broth for it is a clear broth of porcini mushrooms, which is boiled for 40 minutes to an hour, but if there is no time, you can do without it.
Ingredients
| mushrooms 500 g |
| onion 1 pc |
| potatoes 4 pcs |
| carrots 1 pc |
| vegetable oil |
| water 2-2,5 liters |
| TO TASTE: |
| salt |
| pepper |
| bay leaf |
| TO SERVE: |
| sour cream |
| herbs |
Instructions
Step 1
Fry washed and sliced mushrooms in vegetable oil until golden.
Step 2
Add the finely chopped onion and fry until the onion is golden.
Step 3
Turn down the heat and simmer for another 20-25 minutes. At the end, salt to taste.
Step 4
Peel and chop the potatoes and cut the peeled carrots into rings.
Step 5
Put potatoes and carrots in a pot with water, boil for 15 minutes until the potatoes are ready.
Step 6
Add mushrooms and onions and spices (bay leaf, pepper).
Step 7
Serve the soup with sour cream and greens.
