Honey mushrooms are considered one of the most delicious forest mushrooms. And this means that the soup from them turns out to be surprisingly tasty. This dish can be a great alternative to a hearty lunch or a heavy dinner.
It is necessary
- - pepper and salt to taste;
- - potatoes - 150 g;
- - olive oil - 4 tablespoons;
- - onions - 50 g;
- - carrots - 50 g;
- - honey mushrooms - 400 g;
- - processed cheese curds - 2 pcs;
- - water - 1.5 liters.
Instructions
Step 1
Rinse the mushrooms, remove all excess and place in a saucepan. Pour the mushrooms over with cold water and, putting on the fire, cook for half an hour. Next, drain the water and transfer the finished mushrooms to a deep large plate.
Step 2
Bring water to a boil in another saucepan, add salt. Peel the potatoes while the water is boiling, rinse the tubers in water, cut into random small pieces and add to the pot.
Step 3
Place a skillet with olive oil to heat up. Peel the onion, cut off the back. Chop it finely with a sharp knife and coarsely grate the carrots. Fry the prepared onions and carrots in a hot frying pan.
Step 4
Check the potatoes, if they are already cooked, add the processed cheese, cut into cubes, to the water. Reduce the fire and simmer for 5 minutes. Add previously fried vegetables and boiled mushrooms to a saucepan and sprinkle with salt to taste. Salt can ideally be poured in a flat teaspoon, but adjust the amount yourself, tasting the water.
Step 5
Grate the second cheese. Wait for the mushroom soup with honey agarics to boil, and then remove the pan from the heat and pour the dish into bowls. Add some grated cheese to each plate and serve along with, for example, a semi-sweet loaf or slices of Borodino bread.
