/ Recipe for Mushroom Soup

Recipe for Passover Mushroom Soup

  • Mushrooms forest - 1 Kilogram
  • Bulb - 2 pieces
  • Carrot - 1 piece
  • Murphy - 2 pieces
  • Salt, pepper - - To taste
  • Vermicelli - 1 st. a spoon
  • Green - - To taste

Mine, we clean our forest mushrooms. Then the mushrooms must be cut into a large pot directly into that pan where they will be cooked. Then we add butter. Put the saucepan on a slow fire and simmer the mushrooms in butter and own juice until the juice that comes out of the mushrooms evaporates almost completely. Do not forget to stir to prevent burnt. When the mushroom juice is evaporated almost completely, add two finely chopped onions to the pan and one chopped carrot. As soon as the carrot is soft and the onion is clear, pour a half liter of water into the pan. We increase the fire, bring it to a boil, and then reduce the fire again to the medium-low. When the soup boils, we add potatoes cut into small pieces into it. We cook until the potatoes are ready for slow boiling. When the potatoes are almost ready - we add a little bit of vermicelli and noodles, as well as salt and pepper to taste. After 3-4 minutes, when the noodles will be almost ready, add the greens to the soup and, if necessary, level with salt and pepper. We cook for another 2 minutes - and remove it from the fire. Let the soup brew for 10 minutes under the lid - and that's all, it can be served. Bon Appetit! :)

Servings: 6-8

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