Sautéed mushroom soup
Description
A hearty first course. I've never liked soups made from freshly boiled mushrooms since childhood. They smell wonderful, and their broth is very tasty, but the mushrooms themselves become overcooked and turn into an unappetizing, rather tasteless substance. But a sautéed mushroom soup is a different story altogether: you achieve two goals at once—the broth remains as aromatic as ever, and the mushrooms in the soup stay firm and delicious. Good luck with your cooking! ;) Serve with fresh herbs and sour cream.
Instructions
- 1
Step 1
Wash and clean our forest mushrooms.
- 2
Step 2
Then, chop the mushrooms coarsely directly into the pot where they will be cooked. Add butter to the same pot. Place the pot over low heat and simmer the mushrooms in butter and their own juice until the liquid released from the mushrooms has almost completely evaporated. Don't forget to stir occasionally to prevent burning.
- 3
Step 3
When the mushroom juice has almost completely evaporated, add two finely chopped onions and one carrot cut into strips to the pot.
- 4
Step 4
As soon as the carrots become soft and the onions turn translucent, pour one and a half liters of water into the pot. Increase the heat, bring to a boil, then reduce the heat to medium-low.
- 5
Step 5
When the soup comes to a boil, add the potatoes cut into small pieces. Cook until the potatoes are done, at a gentle boil.
- 6
Step 6
When the potatoes are almost done, add a little vermicelli and noodles to the soup, and season with salt and pepper to taste.
- 7
Step 7
After 3-4 minutes, when the noodles are almost ready, add the herbs to the soup and, if necessary, adjust the seasoning with salt and pepper. Cook for another 2 minutes, then remove from heat.
- 8
Step 8
Let the soup steep for about 10 minutes under the lid—then it's ready to serve. :)