Mushroom soup

Mushroom soup is a fragrant, hearty and delicious dish that can be prepared not only during fasting.

Cooking time 1 hour


Water 1, 5 pieces

Potatoes 2 pcs

Carrot 1 pc

Butterlets (frozen) 150 g

Wheat flour of the highest grade 1 tsp.

Onion 1 pc

Vegetable oil


Ground black pepper to taste


Peel and cut the potatoes and carrots into cubes or sticks. Boil the water. Add potatoes and carrots to a pot of water. Cook until half cooked.

Finely chop the onion and fry with the mushrooms for 5-7 minutes. Add to a saucepan and cook for another 10 minutes over medium heat.

Fry flour in a dry frying pan.

Stir in soup and add flour. Season with salt and pepper as desired. Close the lid and let it brew.

Pour mushroom soup into deep bowls and serve.

Bon appetit!