Classic mushroom pie

Description

The soup is simple and quick to prepare. Dried mushrooms must be thoroughly washed and soaked in cold water before cooking so they can swell. Don't worry that there are only 100 grams of mushrooms—they will increase in volume after soaking. I serve the dish with plenty of fresh herbs: dill and parsley, and it can be accompanied by sour cream.

Instructions

1. 1

   Step 1

   Place the mushrooms in a bowl and cover with cold water; let them soak for 1.5–2 hours. Then drain the water and rinse the mushrooms.

2. 2

   Step 2

   Place them in a colander to drain the water. Chop the mushrooms into pieces of arbitrary shape.

3. 3

   Step 3

   Place a pot with 2 liters of water over heat, add a pinch of salt, and once boiling, add the mushrooms.

4. 4

   Step 4

   Meanwhile, peel and wash the carrot, grate it on a fine grater. Sauté the carrot in butter in a frying pan.

5. 5

   Step 5

   Peel the onion and finely chop it, then add it to the carrots and mix.

6. 6

   Step 6

   Peel the potatoes and cut them into strips, place in a bowl and cover with water, let stand for 15-20 minutes.

7. 7

   Step 7

   Add the potatoes to the mushrooms, then add the sauté and mix. Season the soup with salt and pepper to taste.

8. 8

   Step 8

   Cover the soup with a lid, remove from heat, let it steep for 30 minutes, then serve hot with fresh herbs.