Oyster mushroom broth
Description
The soup is easy and quick to prepare. To make the broth transparent, you can omit the potatoes, but in this case, it will be less rich and can't really be served as a soup. However, it will still make an excellent base for light sauces and diet soups with vegetables without potatoes. Serve in bowls and enjoy.
Instructions
- 1
Step 1
First, prepare the mushrooms: wash the oyster mushrooms, dry them, and cut into small pieces. Heat vegetable oil in a frying pan. Add the mushrooms and simmer for about 15 minutes.
- 2
Step 2
While the mushrooms are simmering, you can prepare the vegetables. Peel the onion and finely chop it. Wash the carrot thoroughly, peel it, and grate on a coarse grater. Add these vegetables to the skillet with the mushrooms and stir. If necessary, add vegetable oil and sauté everything for 3–5 minutes.
- 3
Step 3
Peel the potatoes and cut them into small chunks. Pour a liter of water into a pot, bring it to a boil, then add the potatoes and the contents of the skillet: oyster mushrooms with carrots and onions. Add a bay leaf.
- 4
Step 4
The broth should be cooked until the potatoes are done. Then, if you want a clear mushroom broth, you can remove the vegetables. Alternatively, the prepared dish can be consumed as a dietary vegetable soup.