Mushroom soup with potatoes

This mushroom soup with potatoes and the aroma of wild mushrooms will leave no one indifferent.

Cooking time 1 hour


Water 1.5 l

Fresh champignons 150 g

Dried porcini mushrooms 100 g

Potatoes 3 pcs

Onion 1 pc

Vegetable oil 2 tbsp. l.

Salt 1 tsp

Bay leaf 1 piece

Dill (greens) 1 bunch


Place 100 g of dry white mushrooms in a saucepan.

Add 400 ml of warm water and leave for 30 minutes.

Rinse and peel 150 g of fresh mushrooms.

Heat 2 tablespoons of vegetable oil in a frying pan and fry finely chopped onions.

Add chopped champignons and cook for 2-3 minutes, stirring occasionally.

Rinse and chop porcini mushrooms. Strain the broth from the mushrooms and pour into a large saucepan.

Peel and dice the potatoes.

Add porcini mushrooms and potatoes to a saucepan with broth.

Add water to 1.5 liters. Cook for 15-20 minutes over medium heat.

Add 1 teaspoon salt, 1 bay leaf and sautéed mushrooms with onions. Cook for 10-12 minutes.

Add finely chopped dill at the end.

Mushroom soup with potatoes is ready. Can be served at the table.

Bon appetit!