Mushroom Soup with Greens

Soups | European cuisine

⏳ Time

40 minutes

🥕 Ingredients

🍽️ Servings

Description

Mushroom Soup with Greens

Ingredients

Fresh Mushrooms - 17.6 oz
Salad Potatoes - 4 pieces
Carrot - 1 piece
Onion - 1 head
Salt - to taste
Ground Black Pepper - to taste
Greens - 1 bunch
Olive Oil - to taste
Bay leaf - 1 piece

Step by Step guide

Step 1

Rinse and chop the mushrooms (I prefer frozen white mushrooms, but you can use aspen mushrooms or birch mushrooms; however, nothing compares to soup made with white mushrooms).

Step 2

Sauté the mushrooms in olive oil in a very hot pan until golden brown, then add finely chopped onion and sauté over medium heat until the onion turns golden. Reduce the heat and let it simmer for about 20–25 minutes. Near the end, season with salt to taste.

Step 3

Peel and cube the potatoes. The size is up to you; all the men in my house prefer larger potato pieces in this soup.

Step 4

Slice the carrot into rings.

Step 5

Boil water (I usually cook in a three-liter pot), add the potatoes and carrots, and cook for about 15–20 minutes until the potatoes are tender. Add the mushrooms with the onions. If they have released juice, be sure to add it to the soup.

Step 6

Add the bay leaf and cook for another 10 minutes over low heat.

Step 7

Serve with greens (but don't overdo it with dill, as it can overpower the flavor; it's better to use green onions and parsley) and sour cream (optional). I prefer it without sour cream, as it allows the taste of the good mushrooms to shine through. Add pepper to the finished soup to taste.