Mushroom Soup with Potatoes and Herbs
Soups • French
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 10 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.
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