Mushroom Soup
Fast and easy to make, full of mushroom flavor that is simply delicious.
Servings: 6 servings
Calories: 199kcal
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
For this recipe, I made my own chicken broth.