Mushroom bowl of frozen mushrooms

Step-by-step cooking

1. Step 1:

   

   Prepare the mushrooms in advance, take them out of the freezer and defrost. In the recipe, I used frozen honey mushrooms collected last fall.

2. Step 2:

   

   Rinse the thawed mushrooms in cold water to get rid of the remnants of forest debris. Peel potatoes, onions and carrots, wash with herbs in clean water.

3. Step 3:

   

   Cut the potatoes into small cubes, about 1cm by 1cm in size .

4. Step 4:

   

   Put the mushrooms in a saucepan, fill with cold water and put on the stove over high heat. In some recipes, it is suggested to cook mushrooms immediately in broth or in water, where the soup will be prepared next. I suggest boiling the honeydew separately, since during the cooking process the water will become dark, from this the color of the soup may become less appetizing. If you use champignons, then you do not need to boil them separately beforehand.

5. Step 5:

   

   At the moment of boiling, foam forms in the pan, remove it with a spoon, and reduce the heat to moderate. Cook the mushrooms for about 20-30 minutes.

6. Step 6:

   

   At this time, prepare the roast. Chop the carrot with a thin strip or grate on a coarse grater, and cut the onion into small fragments.

7. Step 7:

   

   Heat the vegetable oil in a frying pan and send the vegetables to fry over high heat. Stirring the onion and carrot, cook for a few seconds to a minute, until the onion becomes slightly transparent.

9. Step 8:

   

   Put the boiled mushrooms in a colander.

10. Step 9:

    

    Put the broth, potatoes and mushrooms in a saucepan. Put on high heat, after boiling, turn down the stove and cook under a half-closed lid until the potatoes are ready (about 20-25 minutes).

11. Step 10:

    

    At this time, chop the greens finely. Green onions and dill are perfect for soup.

12. Step 11:

    

    Send the roast to the pan, increase the heat to maximum, add salt to the soup to taste.

13. Step 12:

    

    After boiling, add the herbs, cover the pan with a lid, remove from the heat and let the mushroom brew for a while (about 15-20 minutes).

14. Step 13:

    

    The soup is ready, you can serve!