Mushroom soup with herbs
4 servings
40 minutes
Mushroom soup with greens is a cozy dish with deep roots in European cuisine. It is based on aromatic forest mushrooms sautéed to a golden crust, giving the soup a rich and deep flavor. Potatoes and carrots add tenderness and a slight sweetness, while bay leaves provide a subtle spicy note. This soup pairs perfectly with greens, especially parsley and chives, which highlight its natural earthy tones. It can be served with sour cream, but true mushroom lovers prefer to enjoy the pure taste of forest gifts. This dish warms wonderfully in cold weather and brings a sense of home comfort, while its simplicity makes it a favorite in the daily diet of many families.
1
Wash and slice the mushrooms (I prefer quick-frozen white ones, you can also cook with birch boletes or aspen boletes, but nothing compares to soup made with white mushrooms).
- Fresh mushrooms: 500 g
2
Sauté mushrooms in olive oil in a very hot pan until golden brown, add finely chopped onion and sauté over medium heat until the onion turns golden. Reduce the heat and let it cook on low for about 20-25 minutes. Near the end, salt to taste.
- Fresh mushrooms: 500 g
- Onion: 1 head
- Olive oil: to taste
- Salt: to taste
3
Peel the potatoes and cut them into cubes. The size is up to your preference; all the men in my house prefer larger potatoes in this soup.
- Potato: 4 pieces
4
Cut the carrot into rings.
- Carrot: 1 piece
5
Boil water (I usually cook in a three-liter pot), add potatoes and carrots, and cook for about 15-20 minutes until the potatoes are ready. Add mushrooms and onions. If they released juice, be sure to add it to the soup.
- Potato: 4 pieces
- Carrot: 1 piece
- Fresh mushrooms: 500 g
6
Add a bay leaf and cook for another 10 minutes on low heat.
- Bay leaf: 1 piece
7
Serve with greens (but don't overdo it with dill, it overpowers the taste, better to use green onions and parsley) and sour cream (optional). I prefer it without sour cream, then you can taste the real good mushrooms. Add pepper to the finished soup to taste.
- Green: 1 bunch
- Ground black pepper: to taste