Mushroom soup with potatoes
Description
I'm sharing with you this simple recipe for mushroom soup with potatoes, as such aromatic soups are always in demand under any circumstances! Since we'll be using mushroom broth made from button mushrooms, the soup will turn out not only delicious but also diet-friendly, and it will cook significantly faster. Give it a try! 1. First, wash the mushrooms and slice them into small pieces. Cover with water, add salt, and bring to a boil to make the broth. 2. While the broth is cooking, peel the onion and carrot, then grate them on a coarse grater. Alternatively, you can chop them in a blender. 3. Once the broth is ready, remove the mushrooms, then sauté them together with the chopped vegetables in vegetable oil. 4. Wash and peel the potatoes, cut them into small cubes, and add them to the broth. 5. When the broth with potatoes comes to a boil, add the sautéed mixture from the skillet. 6. Bring to a boil again, season with salt and pepper, add chopped fresh herbs to taste, and throw in the vermicelli. As soon as the vermicelli is cooked, remove from heat and serve immediately! This homemade mushroom and potato soup is best served with sour cream and garnished with fresh herbs. Alternatively, for a quick option, prepare croutons or toast cubes from dark bread, rub them with salt, and serve alongside the soup. Very tasty—I highly recommend it! Ladle into bowls and serve.