Simple mushroom soup with forest mushrooms, potatoes and carrots
Ingredients
- 700-900 g porcini mushrooms
- 2 L water
- 1 onion
- 3-4 potatoes
- 1 carrot
- Salt, to taste
- 5-7 peppercorns, black
- 4-5 allspice corns, whole
- Herbs, to taste
Utensils
- knife
- cutting board
- pan
Instructions
- Select, clean, rinse and cut the mushrooms into medium-sized pieces.
- Put the mushrooms in a saucepan.
- Pour cold water over them.
- Place the saucepan on the stove and bring the water to a boil.
- The whole thing Simmer over medium heat for about 15 minutes.
- Remove the foam that forms on the surface.
- Add a whole onion to the soup.
- Prepare the soup on the stove for about half an hour.
- Cut the potatoes into small pieces Cut.
- Chop the carrots very small.
- Add the vegetables to the soup and season with salt.
- Add allspice and pepper and cook the soup for another 15-20 minutes.
- Serve the mushroom soup with the chopped herbs.
Aspen mushrooms, mountain aspen mushrooms, white mushrooms and others are great for the soup.
