Mushroom soup with potatoes and herbs
5 servings
45 minutes
Mushroom soup with potatoes and greens is a warm and aromatic gift from French cuisine. Historically, mushrooms have been a popular ingredient among European chefs due to their rich flavor and tender texture. This soup combines the earthy notes of mushrooms, the softness of potatoes, and the freshness of greens into a harmonious ensemble. Sautéed vegetables add depth and a slight sweetness, while spices provide zest. It is perfect for cozy evenings, warming both body and soul. Served with crispy baguette or light cheese, it creates a complete gastronomic delight.
1
Place fresh washed mushrooms in a pot, add salt, and pour in water. Bring to a boil and cook for 30-35 minutes covered on medium heat.
- Fresh mushrooms: 250 g
- Salt: to taste
- Water: 1.5 l
2
Finely chop the onion and slice the carrot into rounds or wedges. Sauté the vegetables in a pan with oil over low heat. When the onion is browned and translucent, turn off the heat.
- Onion: 1 head
- Carrot: 0.5 piece
- Olive oil: 1.5 tablespoon
3
Cut the potatoes into cubes.
- Potato: 2 pieces
4
Once the mushrooms are cooked, remove them from the pot and cut into squares (or as you like). Add the potatoes to the pot and mix in the mushrooms with the vegetables, frying everything together until the mushrooms are golden brown (10-15 minutes).
- Fresh mushrooms: 250 g
- Potato: 2 pieces
5
When the potatoes are ready, add the sautéed vegetables to the pot and chop the greens. Season the soup with salt and pepper, and cook for another 10 minutes on low heat with the lid on.
- Fresh herbs: to taste
- Salt: to taste
- Ground black pepper: to taste
