Mushroom soup

Filled soup with forest mushrooms .. What could be better in the autumn weather? The recipe is very simple, but it turns out an incredibly fragrant and tasty dish.

Mushroom soup
Mushroom soup
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Time: 
30 min.
Portions: 
10 pers.
Complexity: 
Easily
Type of kitchen: 
Cooking method : 
In the oven
Suitable for: 
Lunch
Dinner

Ingredients

  • 4 potatoes
  • 300 g of champignons
  • 1 onion
  • 100 gr of any pasta
  • 30 ml of vegetable oil
  • a small bunch of greens (dill, parsley)
  • 1-2 bay leaves
  • salt, pepper to taste

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Recipe for cooking at home

  1. Pour into a saucepan of 2.5 liters of water, bring to a boil, add salt and put the bay leaf there. Let the water leave for 5 minutes, in the meantime, peel and cut potatoes into small cubes. Then take out the bay leaf and pour the potatoes into the boiling water. Cook over moderate heat for 15 minutes.
  2. Wash the mushrooms and cut into small pieces. Peel onion and cut into quarters. In the frying pan, heat the vegetable oil and fry the mushrooms until ready (about 10 minutes). Add the onions, stir and fry until ready. All the contents of the frying pan are transferred to a pan with potatoes, sprinkled with pasta.
  3. Cook after boiling for 5-7 minutes. Then rinse and chop the greens, add it to the pan, remove it in half a minute from the fire. Cover and leave the mushroom soup for 10 minutes. Spread on plates and serve.
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