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Mushroom soup with fresh champignons, potatoes, carrots and onions
Instructions
Put a small pot of clean water on the stove and bring it to a boil. Wash the champignons and slice them into rings.
Drop the mushrooms into the pot of boiling water.
Grate the carrot on a medium grater.
Peel and finely chop the onion and garlic.
Peel the potatoes and cut them into medium cubes.
Add the potatoes to the pot with the mushrooms. Stir, then add salt.
Heat a pan over the heat and pour in some vegetable oil. Add the grated carrot to the pan and start to sauté it.
Add the chopped onion and garlic to the pan with the carrot. Continue sautéing the vegetables until the onion turns golden.
Transfer the sautéed vegetables from the pan to the pot with the mushrooms and potatoes. Cover the pot with a lid. Cook the soup for about 20 minutes. Serve hot.
Tips
- 1
For a richer mushroom flavour, add a tablespoon of sour cream or single cream when serving.
- 2
Do not pour away the water the mushrooms were cooked in – it becomes a fragrant mushroom broth.
- 3
For a golden sauté, use a mix of sunflower and butter – the flavour will be richer.
FAQ
Can I use dried mushrooms? +
Yes, but you need to soak them first in warm water for 30–40 minutes. Strain the soaking water and add it to the soup – it will deepen the mushroom aroma.
Why does the soup turn out watery? +
Champignons release a lot of moisture. Fry them separately over high heat until golden, then add them to the soup – this gives a richer flavour.
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