The soup with mushrooms and potatoes

Soup of mushrooms is an indispensable option for lunch at all times of the year. It is suitable for vegetarian and Lenten menus, as well as for those wishing to lose weight. As we know, mushrooms are a low-calorie product. Offer its own version of mushroom soup with mushrooms and potatoes.

You will need

• Mushrooms — 400 grams;
• Potatoes — 3-4 PCs.;
• Onion — 1 PC.;
• Carrot — 1 small or half a large;
• Olive oil — 1 tbsp. spoon;
• Butter — 10 grams;
• Salt, greens, garlic — to taste.

Instruction

1. Mushrooms chopped, pour 2-2,5 liters of water, bring to a boil and cook broth on a small heat for 20-25 minutes.
2. Onions, carrots, potatoes to peel. Onions and carrots finely chop (grate) and fry in a skillet with olive oil for 5 minutes.
3. Remove the cooked mushrooms from the soup, put in a skillet to sauteed vegetables, add 10 grams of butter and fry on medium heat for about 10 minutes.
4. Cut the potatoes into small cubes, to throw in the boiling mushroom soup with roasted carrots, onions and mushrooms. Cook for 20 minutes.
5. Soup remove from heat, add salt and fill with finely chopped garlic and herbs. Let stand 10-15 minutes and serve with sour cream or mayonnaise.