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.