Champignon soup is an indispensable lunch option for all seasons. It is suitable for vegetarian and lean menus, as well as for those who want to lose weight. After all, as you know, mushrooms are a low-calorie product. I offer my own version of mushroom champignon soup with potatoes.
It is necessary
- Champignons - 400 grams;
- Potatoes - 3-4 pcs.;
- Onions - 1 pc.;
- Carrots - 1 small or half large;
- Olive oil - 1 tbsp the spoon;
- Butter - 10 grams;
- Salt, herbs, garlic to taste.
Instructions
Step 1
Cut the champignons, pour 2-2.5 liters of water, boil and cook the broth over low heat for 20-25 minutes.
Step 2
Peel onions, carrots, potatoes. Finely chop the onion and carrots (grate) and fry in a skillet with olive oil for 5 minutes.
Step 3
Remove the boiled mushrooms from the soup, put in a pan with the sautéed vegetables, add 10 grams of butter and fry everything over medium heat for about 10 minutes.
Step 4
Cut the potatoes into small cubes, toss them into boiling mushroom broth along with fried carrots, onions and mushrooms. Cook for 20 minutes.
Step 5
Remove the soup from heat, season with salt and season with finely chopped garlic and herbs. Let it brew for 10-15 minutes and serve with sour cream or mayonnaise.
