Mushroom soup with boletus in meat broth
Description
The soup is simple and quick to prepare. Today I want to share with you my favorite recipe for making boletus mushroom soup on meat broth, which I make very often, especially in autumn and winter. Generally, this soup is made with fresh or dried mushrooms, but personally, I usually use marinated ones, as this significantly reduces cooking time while maintaining excellent flavor. To make the soup richer and more flavorful, I use meat broth instead of plain water—usually chicken broth, but for those who prefer richer dishes, pork broth works well too. Otherwise, everything is very straightforward, and you'll easily prepare boletus mushroom soup on meat broth at home. The soup is ready to serve.
Instructions
- 1
Step 1
First, peel the potatoes and carrots, cut the potatoes into small pieces, and add them to the boiling broth to cook.
- 2
Step 2
Grate the carrots and chop the pickled mushrooms. Add the mushrooms to the broth with the potatoes, and season the soup with salt and pepper.
- 3
Step 3
While the potatoes and mushrooms are boiling, sauté the carrots in vegetable oil until soft. If desired, you can add onion to the carrots.
- 4
Step 4
When the potatoes are almost done, add the sautéed carrots to the soup, cook for a couple of minutes, then stir in the chopped herbs and remove the pot from the heat.
- 5
Step 5
Let the soup steep for a few minutes under the lid, then ladle it into bowls and serve.