Do you want something tasty, but you don't want to cook? A recipe for making mushroom soup in a slow cooker can make the task easier. Due to the abundance of vegetables, the soup will turn out to be rich and thick. At the end of cooking, you can decorate the dish with fresh herbs.
It is necessary
- - water - 2 liters;
- - pasta - 2 tablespoons;
- - vegetable oil - 1 tablespoon;
- - greens to taste;
- - onions - 1 pc;
- - carrots - 1 pc;
- - potatoes - 2 pcs.
Instructions
Step 1
Peel the potatoes with a sharp knife, rinse in water, remove the eyes and cut into pieces. Use a knife to scrape off the dirt from the carrots, cut off the back. Remove the husk from the onion and also cut off all excess.
Step 2
Pour cooking oil into the multicooker bowl. Rinse the mushrooms in running water and cut them into small pieces. Cut the onion into small cubes. Place the prepared mushrooms and onions in the multicooker bowl.
Step 3
Put the "Fry" mode on the multicooker and set the time for 15 minutes. Fry the mushrooms and onions, stirring occasionally with a wooden or plastic spatula. The mushrooms should turn golden brown and the onions soft and transparent. Chop the carrots and potatoes into small pieces. Add chopped vegetables to mushrooms, add water. If you wish, you can supplement the dish with something else to your taste.
Step 4
Set the "Soup" mode and set the time to 1 hour. While the mushroom soup is cooked in the slow cooker, go about your own business without worrying about anything. Salt the soup when twenty minutes remaining until tender. Add the pasta and finely chopped herbs - parsley with dill for five minutes.
Step 5
Pour the prepared soup with champignons into portioned plates and serve along with slices of semi-sweet loaf, white or black bread, sour cream.
