Mushroom Fish Soup

Description

A hearty first course. In our family, it has always been customary to prepare soups with meat, whether red meat or poultry. I still can't understand why we never made fish soups. But let me say one thing: now fish soup is a welcome guest in my home! Sharing the recipe. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   First, you need to cook an aromatic and rich broth. Fish heads, backs, and tails work well as a base. Place everything in a pot, cover with water, and set over heat.

2. 2

   Step 2

   Add vegetables to taste and spices: peppercorns, bay leaf, root vegetables, and herb stems. You can also pour in a glass of dry white wine. Simmer the broth over low heat for about an hour. Don't forget to season it with salt to taste.

3. 3

   Step 3

   Carefully strain the finished broth and return it to the stove. Add lemon juice to taste.

4. 4

   Step 4

   Add the diced carrots and potatoes to the pot. Cook for about 7-10 minutes.

5. 5

   Step 5

   Wash the fish, cut it into portion pieces, and place it in the broth. Cook for another 15 minutes.

6. 6

   Step 6

   In a pan with a small amount of oil, sauté the mushrooms for 3-4 minutes. Season with salt and pepper to taste. Transfer to a pot and simmer the soup for another 5 minutes.

7. 7

   Step 7

   Add herbs, spices, and more salt if needed. That's it, the mushroom soup is ready to be served.