Frozen mushroom soup

Delicious mushroom soup for winter, warm with the aroma of fresh mushrooms.

Cooking time 30 minutes


Water 1, 5-2 l

Honey mushrooms frozen 150 g

Potatoes 2 pcs

Carrot 1 pc

Onion 1 pc

Vegetable oil 2 tbsp. l.

Dried dill 1 pinch.

Salt to taste


Peel and dice the potatoes.

Place in a saucepan, add water and cook.

Grate the carrots, finely chop the onion, fry the vegetables in vegetable oil for 2-3 minutes.

Defrost the mushrooms.

Add mushrooms to the pan and fry for 2-3 minutes.

Add mushrooms and vegetables to a saucepan, add bay leaf, dried dill and salt, cook over medium heat for 12-15 minutes.

Pour the ready-made frozen mushroom soup into bowls and serve.

Bon appetit!