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Mushroom soup made from fresh champignon mushrooms
There are quite a few recipes for cooking mushrooms. However, today I would like to focus on a light mushroom soup made from fresh champignon mushrooms with potatoes, carrots, and onions. It will warm you up on a cold, rainy evening. It will fill the house with its wonderful aroma.
For those who want a more filling lunch or dinner. You can offer sandwiches or pies. Prepare a vegetable salad. For those who always try to stay in shape, a mushroom soup made from fresh champignon mushrooms will be quite enough.
Ingredients
Show ingredients
Required products (for three people):
- fresh champignons – 150 grams;
- fresh potatoes (medium size) – 2 pieces;
- carrot (small) ½ piece;
- onion – 1/3-1/2 piece;
- garlic – 1-2 cloves;
- table salt (to taste);
- sunflower oil (for frying);
- clean water – 1 liter;
- parsley, dill, or other herbs.
Preparation
- Place a small pot with clean water on the stove. Bring the water to a boil. Wash the champignon mushrooms and slice them into rings.
- Drop the mushrooms into the pot with boiling water.
- Grate the carrot on a medium grater.
- Clean and finely chop the onion and garlic.
- Peel and cut the potatoes into medium cubes.
- Add the potatoes to the pot with the mushrooms. Stir the mixture, add salt.
- Heat a pan over the fire, pour in vegetable oil. Add the grated carrot to the pan. Start sautéing.
- Add the chopped onion and garlic to the pan with the carrot. Continue sautéing the vegetables until the onion is golden.
- Transfer the sautéed vegetables from the pan to the pot with mushrooms and potatoes. Cover the pot with a lid. Cook the soup for about 20 minutes. Serve hot.
If desired, the finished dish can be garnished with herbs.
Hot, freshly prepared mushroom soup made from fresh champignon mushrooms will quickly warm both body and soul on a gloomy autumn day. Additionally, the soup turns out light. Its composition includes only mushrooms and vegetables.
