From champignons and potatoes, you can make a very aromatic, tasty and satisfying soup that warms up perfectly in the cold. Although you can cook it at any time of the year, without waiting for the season.
Today I will show the classic version. Such a soup has only 37 Kcal per 100 grams of the finished dish, if you do not add fine vermicelli. You can add fat or satiety to it not only with vermicelli, but also with buckwheat. Feel free to cook mushroom soup with champignons and potatoes in fasting or if you are on a diet.
According to this recipe, it can be cooked with any fresh or frozen mushrooms, and the most fragrant, of course, will come from forest mushrooms.
Vilkin. Pro is a unique culinary community. Here you will always find proven recipes that stimulate your appetite.
Visit our website:https://Vilkin.Pro
Ingredients:
Potatoes - 400 gr.
Champignons - 250 gr.
Water - 1700 ml.
Vegetable oil - 60 ml.
Thin vermicelli (optional) - 0.5 st.
Bulb onions - 1 pc.
Bay leaf - 1 pc.
Dill (fresh or frozen) - 1 tbsp.
Salt to taste
Step by step recipe:
We prepare the necessary products. Vermicelli is an optional ingredient in soup, but it is more satisfying with it.
We put a pot of water on the fire. While we are waiting for it to boil, peel the potatoes, rinse, cut into large cubes or strips - as you are used to.
Put potatoes in boiling water, after boiling, reduce the heat to a minimum. From now on, our soup will cook for 20 minutes. Salt.
We wash the mushrooms, dry with a napkin. Or we remove the upper thin skin from them, and clean the legs. Finely chop the champignons. Next, chop the peeled onion into small cubes.
Fry mushrooms and onions for 5 minutes in vegetable oil. In its raw form, we have an almost full frying pan, do not be alarmed, this is not so much, after heat treatment the mass is reduced by 2 times.
Add the fried champignons with onions to the pot in which the potatoes are boiled.
5 minutes before the end of cooking the soup, add the bay leaf and noodles. We taste it, add salt if necessary.
Put washed and finely chopped fresh dill into the finished soup, or, like mine, add frozen. At the end of cooking, you can add cream or melted cheese, but then the dish will not come out so dietary. Remove from heat, let it brew a little, then serve.
Serve mushroom, potato and noodle soup with sour cream and fresh herbs.
Bon Appetit!
Like and subscribe to our channel, as well as social networks: In contact with, Instagram, Facebook, Classmates! It's not difficult for you - we are pleased:)
All our author's recipes can be found on the website: https://vilkin.pro
Come visit, read, comment, cook and share your results!
All culinary inspiration :)
Your friend and helper, Vilkin!