Champignon soup is an indispensable option for lunch for all seasons. It is suitable for vegetarian and lean menus, as well as for those who want to lose weight. After all, as you know, mushrooms are a low-calorie product. I offer my version of mushroom soup made of mushrooms with potatoes.
Pick your recipe
You will need
- Champignons - 400 grams;
- Potatoes - 3-4 pcs.;
- Onion - 1 pc.;
- Carrots - 1 small or half large;
- Olive oil - 1 tbsp. a spoon;
- Butter - 10 grams;
- Salt, herbs, garlic - to taste.
Instruction manual
1
Cut the champignons, pour 2-2.5 liters of water, boil and boil the broth on low heat for 20-25 minutes.
2
Peel onions, carrots, potatoes. Finely chop the onions and carrots (grate) and fry in a pan with olive oil for 5 minutes.
3
Remove the boiled mushrooms from the soup, put in the pan to the sautéed vegetables, add 10 grams of butter and fry everything over medium heat for about 10 minutes.
4
Cut the potatoes into small cubes, toss into the boiling mushroom broth along with fried carrots, onions and mushrooms. Cook for 20 minutes.
5
Remove the soup from the heat, salt and season with finely chopped garlic and herbs. Let it brew for 10-15 minutes and serve with sour cream or mayonnaise.
Useful advice
To make the champignon soup even tastier, grind 4-5 tablespoons of soup soup in a blender and mix the resulting slurry in a saucepan again.