Pleurotus mushroom soup with potatoes
Description
Hearty and aromatic soup. Mushroom soup is best enjoyed an hour after cooking, allowing it to steep slightly, cool down, and become even more delicious. My soup turns out tender and light. Moreover, the recipe itself is simple. The soup is ready to serve.
Instructions
- 1
Step 1
To prepare a delicious soup with oyster mushrooms and potatoes, you need to gather all the ingredients. First, finely dice the onion.
- 2
Step 2
Finely chop the oyster mushrooms.
- 3
Step 3
Sauté the onion and mushrooms in vegetable oil until almost cooked. Set them aside for now.
- 4
Step 4
Peel the potatoes, cut them into small strips, and place them in a pot. Pour boiling water over the potatoes and start cooking. This way the potatoes will cook faster, but the soup will have a different flavor.
- 5
Step 5
When the potatoes are almost ready, add the mushroom and onion sauté, along with the raw pepper, to the soup. Cook for 15 minutes. Grate the processed cheese on a grater and add it to the boiling soup. As it boils, the cheese will color the broth, but still stir for the first 3-4 minutes to ensure even distribution and prevent the cheese from sinking to the bottom of the pot and burning.
- 6
Step 6
Season the soup to taste. You can add spices. Let the soup stand for a while, then serve.
- 7
Step 7
Ready. Serve with fresh herbs.