Soup from fresh umbels
Description
Perfect for lunch. Today we'll prepare a delicious and aromatic umbrella mushroom soup. 1. Rinse the mushrooms and soak them for a couple of hours in cold salted water. Then rinse again and cut into pieces. 2. Chop the onion and potatoes, grate the carrot on a grater. 3. Heat vegetable oil in a frying pan, add onion and carrot, season with salt and pepper to taste. Sauté until the carrots become soft. 4. Place the mushrooms in water, bring to a boil, add salt, bring to a boil again and cook for 20 minutes. 5. Then add potatoes to the soup and cook until tender. 6. Next, add the sautéed onion and carrot to the soup. Add spices if needed, bring to a boil, then remove from heat. Let the soup stand for 15–20 minutes, then serve garnished with fresh herbs, sour cream, and wheat bread. Serve with herbs and sour cream.