Mushroom Soup with Potatoes and Herbs

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Any type of mushrooms can be used. Personally, I use button mushrooms, as I'm not a fan of white mushrooms. You can substitute potatoes with rice. Any oil can be used instead of olive oil.

Ingredients

Fresh Mushrooms - 8.8 oz
Potato - 2 pieces
Water - 1½ l
Salt - to taste
Ground Black Pepper - to taste
Onion - 1 head
Olive Oil - 1½ spoons
Herbs - to taste
Carrot - ½ pieces

Step by Step guide

Step 1

Place the fresh, washed mushrooms in a pot, season with salt, and cover with water. Bring to a boil and simmer for 30–35 minutes with the lid on over medium heat.

Step 2

Finely chop the onion and slice the carrot into rounds or wedges. Sauté the vegetables in a pan with oil over low heat. When the onion becomes golden and translucent, turn off the heat.

Step 3

Cut the potatoes into cubes.

Step 4

Once the mushrooms are cooked, remove them from the pot and cut them into squares (or any shape you prefer). Add the potatoes to the pot, and combine the mushrooms with the vegetables, sautéing everything together until the mushrooms are golden brown (about 10-15 minutes).

Step 5

When the potatoes are cooked, add the sautéed mixture to the pot and chop the herbs. Season the soup with salt and pepper, then simmer for another 10 minutes on low heat with the lid on.