Mushroom soup
12 servings
60 minutes
Mushroom soup is a true classic of European cuisine, embodying the coziness and warmth of home. Its history traces back to village kitchens where mushrooms were an accessible and fragrant gift from the forest. This soup features a delicate flavor where earthy notes of mushrooms blend harmoniously with the sweetness of carrots and the richness of fried onions. Potatoes add heartiness to the dish, while garlic and fresh dill provide subtle zest and freshness. Mushroom soup is perfect for cold days when you want to warm up with something aromatic and nourishing. It can be served as a standalone dish or accompanied by crispy bread that beautifully complements its soft creamy texture.
1
Prepare the necessary ingredients.
2
Peel the potatoes, wash them well, cut into sticks or cubes, and cover with water.
- Potato: 500 g
3
Place the pot with potatoes on the fire, bring to a boil, and remove the foam.
4
Salt the potatoes to taste.
- Salt: to taste
5
Pour 75 ml of vegetable oil into the pan.
- Vegetable oil: 75 ml
6
Peel the onion, chop it into small cubes, and place it in the pan.
- Onion: 1 head
7
Peel and wash the carrot, cut it into cubes or strips, place it in the pan with the onion, put it on the fire, and fry until golden.
- Carrot: 1 piece
8
Clean the mushrooms and wash them well under running water.
- Button mushrooms: 250 g
9
Cut the mushrooms into strips or medium-sized cubes.
10
Place the prepared mushrooms in a container with the cooked potatoes.
- Button mushrooms: 250 g
11
Place the fried vegetables in a container with potatoes and mushrooms.
- Onion: 1 head
- Carrot: 1 piece
12
Wash the dill well, chop finely. Peel the garlic, crush it through a press or cut into small sticks. Place in a pot. Add salt to taste if necessary. Cook for about 10 more minutes.
- Dill: to taste
- Garlic: 2 cloves
- Salt: to taste
13
Serve the dish hot.
