Mushroom bowl with champignons

Step-by-step cooking

1. Step 1:

   

   Wash and peel the onions and carrots. Cut the onion into small cubes, and grate the carrots on a coarse grater.

2. Step 2:

   

   Put the vegetables in a saucepan and put on fire.

3. Step 3:

   

   Add sunflower and butter and cook, stirring occasionally, over medium heat.

4. Step 4:

   

   Onions will turn golden and carrots will be soft.

5. Step 5:

   

   Add mushrooms to vegetables. The author says that frozen champignons smell stronger than fresh ones, so he recommends using them. Add marjoram and curry. Most chefs advise to salt and pepper mushrooms at the beginning of cooking, so they are the most delicious.

6. Step 6:

   

   Cook, stirring, until the mushrooms begin to give juice.

8. Step 7:

   

   Add water and bring to a boil. Peel and dice the potatoes, soak them in water.

9. Step 8:

   

   Salt and pepper the soup to taste.

10. Step 9:

    

    Add potatoes to the soup.

11. Step 10:

    

    When the potatoes boil, collect the foam. Cook until the potatoes are ready.

12. Step 11:

    

    Add the spiderweb vermicelli, boil for a couple of minutes and remove the soup from the heat. Try it, add salt or pepper if necessary.

13. Step 12:

    

    Let the soup brew, add fresh chopped dill and collect it on the table.