Ingredients for making champignon and carrot soup
- Fresh champignon mushrooms 500 grams
- Potato 2-3 pieces (medium)
- Carrot 1 piece (large)
- Vermicelli cobweb 2 handfuls
- Onion 1 piece
- Fresh greens (dill, parsley) to taste
- Salt to taste
- Ground black pepper to taste
- Vegetable oil as required for frying
- Main Ingredients: Potato, Onion, Carrot, Mushroom
- Serving 4 servings
Saucepan, lid, colander, knife for peeling vegetables, kitchen knife, cutting board, kitchen oven mitts, ladle, wooden spatula, frying pan, grater.
Making champignon and carrot soup:
Step 1: Prepare the champignon mushrooms.
Rinse fresh champignons, sort and clean from sand, adhering dirt, and also be sure to cut off the darkened spots, if any. Cut the mushrooms into small pieces, cubes or quarters, depending on how large the mushrooms are.
Put chopped and peeled champignons in a pan, fill with water and salt to taste. Cook mushrooms until cooked, usually it takes no more than 10 minutes. Boiled mushrooms should be thrown into a colander, and the resulting broth should be left in a saucepan, it will be the basis for our soup.
Step 2: Prepare the potatoes.
Rinse the potatoes with water, cut the growths, and then peel it. After cleaning, the roots should be thoroughly rinsed again and then cut into small cubes. Try to make potato slices as small as possible so that they boil faster.
Step 3: Prepare the carrots.
Prepare the carrots in the same way as the potatoes, peeling them, and then rinse thoroughly. But it’s better not to chop this root vegetable for soup, but to grind it with a grater.
Step 4: Prepare the onion.
Peel the onion, cut off the inedible tips, and crumble the rest into small cubes.
Step 5: Prepare the greens.
Rinse the fresh greens of dill and parsley, shake off excess moisture, and then chop with a kitchen knife.
Step 6: Cook the mushroom and carrot soup.
In a salted mushroom broth, put the cubes of potatoes, bring to a boil and cook over medium heat until the potatoes are ready.
Meanwhile, heat the vegetable oil in a pan, and fry the onion in it until transparent. After that add grated carrots and boiled champignons there, simmer everything constantly stirring for 5-7 minutes over low heat.
Pour the fried mushrooms with carrots and onions to an almost ready potato. Stir, salt again, if necessary, pepper to taste and pour greens. Bring to a boil again. Add vermicelli, reduce heat and cook until all ingredients are cooked.
Once the mushroom and carrot soup is ready, remove it from the heat, cover the pan with a lid and let it brew for 10-15 minutes. During this time, it just cools down a bit and can be served at the table.
Step 7: Serve the champignon and carrot soup.
Serve the prepared champignon and carrot soup to the table as the main dish. Thanks to the amazing light taste, I assure you, no one will get up from the table hungry. It is especially tasty if you season it with sour cream.
Enjoy your meal!
- Instead of spider noodles, you can use any other small pasta. And if you cook soup for children, then use pasta in the form of letters, animals, bows and the like.
- Often this soup is boiled in chicken stock, adding poultry meat.
- Some housewives add a couple of briquettes of processed cheese to such a soup. It turns out very tasty, but also more high-calorie.