Warm mushroom soup with potatoes perfectlysuitable for your daily menu during the cold season. That winter, when the lack not only vitamins but also the bright taste of fresh vegetables, mushrooms are able to compensate for this deficiency.
For this recipe mushroom soup with potatoes, you cantake fresh or pickled mushrooms. Suit also dried or frozen wild mushrooms. The rich and fragrant soup can be prepared and the family dinner, and include it in the diet menu. Since mushrooms are rich in vitamins, proteins and other minerals, in the winter season this dish may you always remain full of strength and energy.
Ingredients for a "recipe for mushroom soup with potatoes (with photos)":
Mushrooms - 250gPotatoes - 3 pcsCarrots - 1 pcOnions - 1 pcWater - 2.5-3 litersPasta, pasta, rice or other cereals - optionalVegetable oil - 1-2 tbsp. lSalt - to tasteDill and parsley - to taste
Recipe "Recipe for mushroom soup with potatoes (with photos)":
Preparation of potato soup with mushrooms
The number of products for the recipe potatosoup with mushrooms is calculated on a three-liter pot. Therefore, in preparing portions of less than or greater increase or decrease in proportion to their number.
To make the soup was a thick and hearty, you can use any cereal or pasta. If you want to cook the soup without them, increase the number of potatoes.
Look at the photos of potato soup with mushrooms, and you will see how it can be prepared with or without noodles.
In a suitable pot pour the necessary amount of water and put on medium heat.
Potatoes are cleaned, washed and cut into medium-sized cubes. When the water comes to a boil in a saucepan, put it in the potatoes and cook for 15-20 minutes, so that the potatoes become soft.
Onions clean, wash and cut into thin rings or cubes.
Carrots are cleaned, cut into thin rings or grate.
The pan pour some oil and fried onion and carrot together for a few minutes.
When the onions and carrots soften slightly, addfungi thereto. If you use fresh or pickled mushrooms, cut them into thin slices. Dried mushrooms will have to pre-soak in warm water.
Frozen mushrooms can be added directly, without defrosting.
Vegetables with mushrooms put out 5 minutes, then add them to the pan to potatoes.
Reduce heat and cook potato soup withmushrooms for about 10 minutes. You can then add to the soup any cereal or pasta. If you add the pearl barley or rice, they must be well washed and soak for several hours in cold water.
Pasta add at once and cook the soup for another 5-6 minutes.
Before serving add some fresh or dried herbs. Bon Appetit!