Mushroom pie
Description
Perfect for lunch. You can make mushroom soup with any mushrooms in principle, but white mushrooms are definitely the best choice—they make the soup rich and thick. Also, no grains are needed to prepare this mushroom soup; I add potatoes just to keep the soup from being too "empty." Although traditionally mushroom soup is made with only mushrooms, the vegetables don't spoil it—in fact, they make it even more delicious. Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash the mushrooms.
- 2
Step 2
Cut them into medium pieces, place in a saucepan, and sauté in butter.
- 3
Step 3
Finely chop the onion and cut the carrot into pieces. Add the vegetables to the mushrooms and sauté together until the mushroom liquid has evaporated. Season with salt and pepper to taste. Add butter if necessary.
- 4
Step 4
Then pour water into the pot. You don't need a lot of water—the mushroom soup shouldn't be too runny, but it also shouldn't be too thick. Cut the potatoes into cubes and add them to the mushroom soup. Cook over medium heat until the potatoes are tender. By the way, you can add a few mushrooms together with the potatoes (without frying them).
- 5
Step 5
When the mushroom soup is cooked, turn off the heat, add bay leaf and herbs to taste. Let it sit for about 5 minutes. Remove the bay leaf before serving. Serve the mushroom soup with sour cream.