Fast and easy to make, full of mushroom flavor that is simply delicious.
Mushroom soup was one of my favorite soups as a child. Some of the weekends in autumn, we would all go to the woods and look for mushrooms. And it is so relaxing to go mushroom picking. Fresh air, just you and nature, and so rewarding when you find a nice little mushroom hiding under a leaf. Then of course I was on “clean the mushrooms” duty, which was not so enjoyable, but I did not mind. Once the mushrooms were all washed and cleaned, they can be used for different dishes, some of which include soups, stews, pies and so on. One of those dishes was the mushroom soup. Similar to the recipe below, but with wild mushrooms. So if you have the option to use wild mushrooms instead of champignons, go for it.
Prepare the chicken broth. Or use store bought one. You will need about 2,5 Liters of broth.
Wash and peel the potatoes, carrots and onions.
Cut the potatoes and carrots to desired size and add to the broth.
Wash and cut the mushrooms.
Bring to boil and cook for about 10 minutes.
Heat up oil on a frying pan.
Cut the onion into small cubes, and fry on medium-low heat, until they become translucent.
Add to the frying onion, and fry until mushrooms start getting a bit of golden color to them. This will take about 5 minutes.
When the potatoes and carrots have been boiling for about 10 minutes, add the fried mushroom and onion mix to the pot, mix well.
Cook for further 10 minutes, or until the potatoes are cooked through.
Garnish with fresh parsley and buttered toast bread.
Enjoy!
Mushroom Soup
Ingredients
- 2.5 Liter chicken broth
- 4 medium potatoes
- 2 medium carrots
- 1 large onion
- 12 champignon mushrooms (can also be wild mushrooms 300 grams)
- salt, to taste
- freshly ground black pepper, to taste
- fresh parsley, to garnish
- 2 tablespoons vegetable oil, for frying
Instructions
- Prepare the chicken broth. Or use store bought one. You will need about 2,5 Liters of broth.
- Wash and peel the potatoes, carrots and onions.Cut the potatoes and carrots to desired size and add to the broth.Bring to boil and cook for about 10 minutes.
- Heat up oil on a frying pan.Cut the onion into small cubes, and fry on medium-low heat, until they become translucent.
- Wash and cut the mushrooms. Add to the frying onion, and fry until mushrooms start getting a bit of golden color to them. This will take about 5 minutes.
- When the potatoes and carrots have been boiling for about 10 minutes, add the fried mushroom and onion mix to the pot, mix well.Cook for further 10 minutes, or until the potatoes are cooked through.
- Garnish with fresh parsley and buttered toast bread.Enjoy!
Notes
