Mushroom soup

Calories 42, Proteins 1, Fats 2, Carbs 5

Traditional, Healthy food


Water - 2 lt
Potatoes - 5 pcs.
Fresh mushrooms - 500 gr
Carrots - 2 pcs
Onions - 1 pc.
Parsley root - 1 pc
Butter - 2 tbsp.
Sunflower oil - 30 g
Bay leaf - 1 pc
Salt to taste
Ground black pepper to taste
Peel the mushrooms, slice them into slices and fry with 2 tbsp of butter.
Put mushrooms in a pan, pour 2 liters of boiling water and simmer for 30 minutes.
Potatoes and carrots cut into strips. Parsley root and onion cut into small cubes.
Put vegetables in the soup, add salt, pepper, bay leaf and cook for another 20-30 minutes until the potatoes is cooked.
Serve with sour cream, mayonnaise or a piece of butter.

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