Potato and mushroom soup
Description
Perfect for lunch. Recipe,
Instructions
- 1
Step 1
1. Wash the potatoes under running water, peel them, and cut into small cubes, as you usually do for a first course.
- 2
Step 2
2. Wash the carrots, peel them, and grate on a coarse grater, or thinly slice into strips.
- 3
Step 3
3. Peel the onion and chop it finely into small cubes or thin half-rings, whichever you prefer.
- 4
Step 4
4. Thoroughly rinse the mushrooms under water and cut them into medium-sized pieces. First, sauté them slightly in a pan with butter for about 7–10 minutes over medium heat. Then transfer them to a pot with water and simmer over low heat for approximately 30 minutes.
- 5
Step 5
5. Then carefully add potatoes, carrots, and onion to the pot. Season with salt and pepper, and don't forget the bay leaf. Continue cooking the soup over medium heat, stirring occasionally, for another 20–25 minutes. When the potatoes are tender, the soup is ready.