Mushroom soup without sautéed vegetables
Description
Hearty and aromatic soup. This recipe is very simple. You just need to chop all the ingredients and add them to the broth in a specific order. Be careful not to overcook the vegetables, otherwise the soup will become mushy. On the other hand, mushrooms might end up undercooked, so pay attention. By the way, you can use any frozen or fresh mushrooms—they'll all work well. Porcini and chanterelles are especially wonderful here, now abundant in the forests. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Bring 3 liters of water to a boil. Coarsely chop the cleaned and washed mushrooms and add them to the water, seasoning with salt and pepper. Cook for 20 minutes.
- 2
Step 2
Peel and wash the onion and carrot. Finely chop the onion with a knife. Grate the carrot on a grater.
- 3
Step 3
Wash the potatoes, peel them, and cut into strips or cubes. Add them to the broth with the mushrooms and cook for 8 minutes.
- 4
Step 4
After that, add the onion and carrots to the soup. Cook over medium heat for another about 20 minutes. Add bay leaf and season the soup with salt 15 minutes before it's done. Don't forget to remove the bay leaf, and serve the soup hot.