Lean Mushroom Champignon Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

A very tasty thick soup made from potatoes, buckwheat and fried with mushrooms! Just a find in the post!

Ingredients

Potatoes - 200 g

Buckwheat - 100 g

Champignons - 400 g

Carrots - 45 g

Onions - 40 g

Vegetable oil - 2 tbsp.

Green onions - 15 g

Salt - 0.75 tsp

Ground black pepper - 1 pinch

Bay leaf - 1 pc.

Water - 1.2 l

Pot - 1.5 L

• 127 kcal
• 45 minutes
• 45 minutes

Photo of the finished dish

Step by step recipe with photo

Lean champignon mushroom soup has a deep rich taste! Real homemade soup! Thick, fragrant, saturates well without leaving a feeling of heaviness.

A very successful combination of soft potatoes, buckwheat and springy mushroom slices.

Take a delicious, crumbly potato. Green onions can be substituted or supplemented with parsley or dill. The soup will be much tastier if cooked with vegetable broth.

At the bottom of the pan (I have 1.5 liters, but it fits a little more), put peeled and cut potatoes into small slices and washed buckwheat.

Fill with water, add bay leaf and after boiling, cook for 20 minutes.

Meanwhile, in a skillet, fry finely diced onions and chopped carrots (chop them finely or grate them on a coarse grater). The vegetables should be soft.

Rinse the mushrooms, cut into slices and add to the pan. Fry everything together, stirring often enough.

The mushrooms will release a lot of juice, which needs to be evaporated, and lightly fry the mushrooms until lightly browned.

Add the prepared mushroom frying to the soup, salt and pepper the dish. The bay leaf can be removed.

Stir, bring to a boil and remove from heat. Add clean, finely chopped herbs.

Serve Lean Champignon Mushroom Soup immediately after cooking while it's hot! It will be especially tasty with fresh sour cream (if you do not cook during the fast)!