Mushroom Soup
5 servings
75 minutes
Mushroom soup is one of the most popular in Russia. For this recipe, you can take any fresh mushrooms from our region - from firm and dense boletus to elegant chanterelles. Dried mushrooms are also suitable, they will give the soup character and aroma, but fresh ones - flesh and liveliness. Mushrooms love creaminess, so a good spoon or two of heavy sour cream will only decorate this wonderful soup. And do not forget about greens: the more, the better. To make mushroom soup, see our recipe.
1
To prepare this dish, take any fresh mushrooms, clean them, slice them, and fry with 2 tablespoons of butter.
- Fresh mushrooms: 500 g
- Butter: 50 g
2
Transfer the fried mushrooms to a pot, pour in 2 liters of boiling water, and simmer on low heat for 30 minutes.
- Water: 2 l
3
Cut 5–6 potatoes into strips.
- Potato: 5 piece
4
Chop the parsley root, carrot, and onion into small cubes.
- Parsley root: 1 piece
- Carrot: 2 pieces
- Onion: 1 head
5
Heat vegetable oil in a pan and fry the onion until golden.
- Sunflower oil: 30 ml
- Onion: 1 head
6
Then add parsley root and carrot, fry for another 5-7 minutes.
- Parsley root: 1 piece
- Carrot: 2 pieces
7
Add vegetables to the soup, season with salt and pepper, add bay leaf, and cook for another 20-30 minutes until the potatoes are ready.
- Salt: to taste
- Ground black pepper: to taste
- Bay leaf: 1 piece
8
At the end, add finely chopped greens and remove from heat.
- Fresh herbs: 30 g
9
Serve the soup with sour cream.
- Sour cream: to taste
