Soup with wild mushrooms
Description
Perfect for lunch. A delicious and fragrant hearty soup made from wild mushrooms is very easy to prepare and doesn't take much time at all. So, if you've returned from the forest with a good harvest, be sure to make this soup. Many people don't sauté the mushrooms before making the soup, but I prefer preparing it this way. See for yourself.
Instructions
- 1
Step 1
First, we will clean the mushrooms and then wash them.
- 2
Step 2
Then slice the mushrooms into medium-sized pieces.
- 3
Step 3
Transfer the sliced mushrooms into a pot with water, bring to a boil, and drain the water. Then add fresh water (2 liters) and cook for about 15 minutes.
- 4
Step 4
Strain the mushroom broth and return it to the stove; let the mushrooms remain in the colander.
- 5
Step 5
Peel the potatoes, cut into small cubes, and add to the mushroom broth to cook.
- 6
Step 6
Chop the peeled onion into small cubes and transfer to a frying pan with vegetable oil. Fry for one to two minutes.
- 7
Step 7
Add the peeled and coarsely grated carrots to the onion, sauté for one to two minutes.
- 8
Step 8
Add the mushrooms to the pan with the vegetables and sauté together for about 10 minutes.
- 9
Step 9
The potatoes are almost ready, add to the pot the mushrooms sautéed with onions and carrots. Season with salt and add pepper.
- 10
Step 10
When the soup comes to a boil, add the vermicelli. Although the soup will be tasty even without it. Cook for about 5 minutes.
- 11
Step 11
Taste the soup and add salt if needed. Add the bay leaf and turn off the heat. Let the soup steep for about 5–10 minutes.
- 12
Step 12
And serve. Can be served with sour cream and herbs.