Mushroom soup – Culinary recipe with photo

The most delicious and delicious mushroom soup, which is so nice to eat in the summer.

Have: (on 6-8 small portions):

– 500 grams of potatoes;

– 1 vessel of dried white mushrooms (approximately 25 g)

– 250 grams of champignons; (to give mushroom soup a unique and fresh aroma can be added to forest mushrooms)

– 250 grams of pickled or salty mushrooms to their own taste;

– 1-2 medium carrots;

– 1 onion;

– 2 garlic slices;

– 200 ml of sour cream;

– 2 tbsp. l. sunflower oil;

– 20 grams of butter;

– fragrant greens;

– spices, salt to taste.

Mushroom soup recipe

Carefully washed dried mushrooms chopped with plates, it is required to pour hot water for 15 minutes, until they reach a certain soft consistency. We take out softened mushrooms from the container and wash again under the tap, since it is necessary to get rid of possible grains of sand and. T.D. We leave the remaining mushroom infusion – it will go to our fragrant broth. Cut the average in diameter stripes.

Cut potatoes, champignons and salted/pickled mushrooms with large squares.

We filter the resulting mushroom infusion in a pan of water (approximately 1: 3) and bring to a boil. Then we put potatoes and mushrooms.

Chop the onion with small plates, rub carrots on a large grater. Fry vegetables from 5 to 8 minutes until a golden shade is given. Then, add sour cream to the roasting preferences and stew the garlic over low heat.

Add refueling to mushroom soup and bring to a boil again. If desired, add finely chopped greens, spices and salt.

After 2-3 minutes, fragrant mushroom soup is ready.

Bon appetit!

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