Quick Mushroom, Potato, and Carrot Soup
Soups • European
Description
Quick Mushroom, Potato, and Carrot Soup
Ingredients
- Fresh Mushrooms 10 oz
- Potatoes 5 pieces
- Carrots 2 pieces
- Onion 1 piece
- Garlic 2 cloves
- Ground Black Pepper to taste
- Salt to taste
- Ground Nutmeg to taste
- Olive Oil 2 tablespoons
- Bay leaves 2 pieces
Step-by-Step Guide
Step 1
Thoroughly rinse the fresh mushrooms under cold water and cut them into medium-sized pieces.
Step 2
Pour 2 liters of water into a pot and bring it to a boil.
Step 3
While the water is boiling, peel and cut 4-5 potatoes into small cubes.
Step 4
Add the chopped mushrooms and potato cubes to the boiling water. Important: add the mushrooms to the boiling water. Season with salt and pepper to taste. Since fresh mushrooms cook quickly in the soup, they should be added together with the potatoes. Cook for about 10 minutes.
Step 5
While the mushrooms and potatoes are cooking, peel the onion and slice it into thin half-rings. Wash the carrot and cut it into thin strips. In a thick-bottomed pan, add two tablespoons of olive oil and sauté the carrot with the onion over low heat until semi-cooked. At the end, add the minced garlic and sauté for another 30 seconds until fragrant.
Step 6
After 10 minutes, add the sautéed carrots and onions, bay leaves, and mushroom seasoning to the soup, and boil for another 10 minutes.
Step 7
Remove from heat. The soup is ready! Optionally, you can add parsley, sour cream, or croutons to the soup.
Step 8
By the way, if the soup is allowed to steep properly, its flavor will be even richer.
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