Simple Forest Mushroom Soup

Did you go to the forest and strike it rich with a variety of mushrooms? Let's get to work immediately - mushrooms cannot wait to be processed! For the forest mushroom soup, carefully sort the mushrooms, remove any forest debris and dirt.

Then, cut the mushrooms into desired pieces and place them in a bowl. Rinse thoroughly several times with cold water.

Transfer the prepared mushrooms to a saucepan and add clean cold water. Bring to a boil. By that time, foam will start to appear - it must be removed with a skimmer. Do not miss this moment, otherwise, everything will boil over. Cook the mushrooms over low heat for 20 minutes. To enhance the flavor, you can season the soup with a bay leaf and a few black peppercorns, and lightly salt.

Peel and wash the vegetables.

Cut all the prepared vegetables into small pieces.

Once the mushrooms are ready, which can be noticed by them settling on the bottom of the pot, add the sliced potatoes. Stir and continue cooking until the potatoes are done, about 10 minutes.

Prepare a regular frying of onions and carrots in heated vegetable oil. Cook the vegetables until they soften and turn slightly golden.

As soon as the vegetables reach this state, immediately transfer them to a common pot. Simmer everything together for a little longer to blend the flavors - 5 minutes should be enough. Taste for salt - adjust according to your taste. Chop the dill.

Pour the soup into deep bowls, sprinkle with dill and serve with sour cream. A simple, basic soup with wild mushrooms is ready! The aroma is incomparable! Bon Appétit!