Mushroom soup with potatoes

Ingredients for Potato Mushroom Soup:

• Mushrooms

  (Fresh whites and champignons)
  —
  250 g

• Potato

  —
  2-4 pcs

• Carrot

  —
  2 pcs

• Parsley

  (root)
  —
  50 g

• Onion

  —
  1-2 pcs

• A tomato

  (fresh (you can do without it, but it tastes better with it))
  —
  2 pcs

• Vegetable oil

  —
  50 g

• Bouillon

  (mushroom)
  —
  1.65 l

• Salt

• Greens

  (parsley and dill)

Cooking time: 60 minutes

Nutritional and energy value:

Potato Mushroom Soup Recipe:

Cut the caps of fresh peeled mushrooms into strips and cook the broth on them for 35-40 minutes.
This time I had the remains of dry mushrooms. I soaked them for a couple of hours in warm water, and then I sent them to cook.

Chop finely onions and lightly fry in vegetable oil. If the soup is cooked from fresh mushrooms, then add the chopped mushroom legs to the onion. We have already put the hats on the broth :)

Add carrots grated on a coarse grater to the onion. If fresh parsley root is used, then it is also three on a coarse grater and, together with carrots, add to the onion. Put out a little under the lid.

While the onions and roots are stewing, peel and cut the potatoes. And add it to the pan as well. Let the vegetables stew a little.

While the vegetables are stewing, I took my dried mushrooms out of the broth and cut them. If you are cooking with fresh mushrooms, then skip this step :)

When the potatoes are almost ready, put all the vegetables in a saucepan with broth. Here you will have to try the soup for salt. If necessary, salt. I usually salt the water in which I boil mushrooms. Those. the broth is already salty. And then we look at our taste.
Cook the soup until tender.

Before the end of cooking, add slices of fresh tomatoes to the soup. You can, of course, do without them, but somehow it turns out better with them. Even now, when the tomatoes are greenhouse or imported. And already in the season ... mmm .... fragrant :)

Serve the soup with parsley or dill. For lovers, you can add a green onion.

Some of my children are not fans of parsley root. Not because they don't like the taste - no! Have not even tried Just because it is "so-wrong-carrots-white-color." Well, they don't eat ... And sometimes the soup loses its taste due to lack of parsley. I do not like it when they poke around in the plates, catching something and putting it on a napkin next to it. Therefore, so that my Sherlocks Holmes do not waste time searching, I go for tricks. If the parsley is fresh, rub it on the smallest grater; dry grind in a blender almost into powder. Parsley is not noticeable, but the taste is there
Cook, try, I hope you enjoy it!
Bon Appetit!