Mushroom soup with potatoes
I love summer so much! The heat, the short warm rains, and the rainbow that appears in the rays of the gentle sun after a thunderstorm... In summer, nature generously blesses and delights us with its gifts, not only in the garden and the vegetable patch, but also in the forest. There, if desired, you can gather not only berries, but also various mushrooms.
Information
Ingredients
- Vegetable oil3 tablespoon
- Onion1 piece
- Carrots3 piece
- Potatoes4 piece
- Mushrooms400 g
- Broth1 l
- Bay leaf1 piece
- Black pepperon taste
- Salton taste
- Dillon taste
- Parsleyon taste
- Garlic1 clove
- Sour creamon taste
Directions
Sort out the chanterelle mushrooms, remove any debris and sand, and rinse them by changing the water several times. Cut the larger mushrooms while leaving the smaller ones whole.
Peel and chop the carrots and potatoes as desired.
Peel the onion and dice it finely.
In a saucepan, heat vegetable oil and sauté the onion until lightly golden.
Then add the sliced carrots and sauté them together with the onion, stirring constantly for a minute or two.
Add the prepared mushrooms and cook with the vegetables for about 5 minutes, stirring occasionally.
Then pour in the broth - meat or chicken, or maybe just vegetable - it all depends on your taste preferences. Add the sliced potatoes. When the broth boils, reduce the heat to medium, add bay leaf, a few black peppercorns, and salt to taste. Cook for about 20 minutes.
Serve with a spoonful of thick sour cream and sprinkle with chopped dill and parsley. For spiciness, you can add a little finely chopped garlic - that's how my boys like it, you might like it too.
And that's it - cozy, fragrant soup from childhood is ready, it's time to enjoy!
