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.