Quick soup with fresh champignons, potatoes and carrots
4 servings
35 minutes
This quick soup made from fresh mushrooms, potatoes, and carrots is a true embodiment of European cuisine where simplicity meets rich flavor. Mushrooms add softness and depth to the broth while potatoes provide heartiness. Onions and carrots lightly sautéed in olive oil reveal their sweet notes creating a harmonious balance. Bay leaf and nutmeg add subtle spice highlighting the natural aroma of the mushrooms. This soup is perfect for a quick lunch or dinner especially when craving something warm and cozy. Adding parsley, sour cream or croutons makes it even tastier. Letting the soup steep enhances its flavor and deepens its aroma. Light yet nourishing it warms on cool days and delights with its simplicity.
1
Thoroughly wash fresh champignons under cold water and cut into medium-sized pieces.
- Fresh button mushrooms: 300 g
2
Pour 2 liters of water into a pot and bring to a boil.
3
While the water is boiling, peel and cut 4-5 potatoes into small cubes.
- Potato: 5 piece
4
Add chopped mushrooms and potato cubes to boiling water. An important point is to drop the mushrooms into the boiling water. Season with salt and pepper to taste. Since fresh champignons cook quickly in the soup, they should be added with the potatoes. Boil for about 10 minutes.
- Fresh button mushrooms: 300 g
- Potato: 5 piece
- Salt: to taste
- Ground black pepper: to taste
5
While the mushrooms and potatoes are boiling, peel the onion and slice it into thin half-rings. Wash the carrot and cut it into thin strips. In a thick-bottomed pan, add two tablespoons of olive oil and sauté the carrot with onion over low heat until partially cooked. At the end, add minced garlic and sauté for another 30 seconds until fragrant.
- Onion: 1 piece
- Carrot: 2 pieces
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
6
After 10 minutes, add fried carrots with onions, bay leaf, and mushroom seasoning to taste to the soup, and boil for another 10 minutes.
- Carrot: 2 pieces
- Onion: 1 piece
- Bay leaf: 2 pieces
- Ground nutmeg: to taste
7
Take off the heat. The soup is ready! You can add parsley, sour cream, or croutons to the soup if desired.
- Salt: to taste
8
By the way, if the soup is allowed to steep properly, its flavor will be even richer.
