Mushroom soup from frozen mushrooms
Description
Want something light, yet nutritious? Not sure what to replace meat or fish with? Looking to make something unusual? The classic frozen mushroom soup recipe will easily answer all these questions. If you don't have mushrooms, you can always check with your neighbor, and if he doesn't have any either, now you know how to occupy yourself in the autumn season. By the way, let me digress for a moment—family mushroom foraging used to be a traditional activity, but I haven't heard about it much lately, which is slightly sad. Big cities, you know how it is... Well, anyway, I hope you'll still manage to get some frozen mushrooms, so you can prepare this fantastically delicious soup. Good luck with cooking! ;) Serve the soup hot.
Instructions
- 1
Step 1
Take the mushrooms out of the freezer. They've been sweating for about 20-40 minutes, so now we can get started. Put them on low heat for about 20 minutes.
- 2
Step 2
Without losing a second, slice the potatoes and generously throw them in with the mushrooms.
- 3
Step 3
Finely chop the onion, grate the carrot on a grater, and add both to a frying pan with melted butter. Fry until the onion develops a golden crust. Once fried, transfer it to a pot where the potatoes should already be cooked, add salt and spices, and boil for a few more minutes.
- 4
Step 4
Add a tablespoon of semolina to the soup, stirring constantly. Once it comes to a boil, cook for another 3 minutes! Then add chopped herbs. Serve into bowls with a dollop of sour cream! Yummy. Done!