Aromatic, tasty and light mushroom soup will pleasantly diversify your daily menu.
Cooking time 50 minutes
Fresh champignons 5-7 pcs
Onion 1 pc
Carrot 1 pc
Potatoes 2 pcs
Boiling water 1 l
Vegetable oil 2 tbsp. l.
Salt to taste
Pepper to taste
Wash the mushrooms, peel the onions.
Cut the mushrooms into slices, finely chop the onion. Fry in vegetable oil for 2-3 minutes.
Peel carrots and potatoes. Cut the carrots into slices, cut the potatoes into cubes. Fold into a saucepan.
Add mushrooms and onions.
Pour boiling water over. Boil over medium heat. Cook until potatoes are tender. Season with salt and pepper.
Pour into bowls and sprinkle with finely chopped dill. Serve to the table.