Mushroom Soup
This dish is especially successful with porcini mushrooms (frozen or fresh), however, it is permissible to use any other types of mushrooms according to preference. The volume of ingredients is calculated for a four-liter pot.
- Total cooking time
- not set
- Number of servings
- not set
- Recipe difficulty
- 3 / 5
Ingredients
Recipe scale: 1x
- fresh or frozen mushrooms 450-500 g
- potato 600 g
- carrot 150 g
- onion 150 g
- bay leaf 2-3
- salt
- pepper
Instructions
Step 1 of 10
Large mushrooms should be sliced.
Step 2 of 10
Place the mushrooms in boiling water (3–3.5 l). Add pepper and salt. Cook for 15–20 minutes. Fresh mushrooms require longer cooking.
Step 3 of 10
Finely chop the onion.
Step 4 of 10
Grate the carrot on a fine grater.
Step 5 of 10
Peel the potatoes. Cut them into sticks or cubes.
Step 6 of 10
Add the potatoes. Cook for 7–10 minutes.
Step 7 of 10
Add the onion.
Step 8 of 10
And the carrot. Cook until the potatoes are done.
Step 9 of 10
Finally, add a bay leaf (it should be removed from the soup after 15 minutes). Add more salt if necessary.
Step 10 of 10
Sprinkle with herbs before serving.