Mushroom soup recipe with photo classic from fresh or frozen mushrooms

Who doesn't love mushroom soup! Fragrant, filled with the smells of the forest, so nutritious and delicious! It seems that no matter what mushrooms you cook it from, everything will be delicious. But still mushroom soup classic recipe are the Alpha and Omega of mushroom dishes. And that's what we're going to cook today.

The ingredients that we need if we want to cook mushroom soup from porcini mushrooms according to the classic recipe:

• Mushrooms, from which we will cook our mushroom soup (a classic recipe from frozen also possible) - about 600 grams.
• A medium-sized carrot and the same onion - 1 each.
• Potatoes - about 500 grams.
• Salt, pepper, bay leaf, herbs for decoration.

We start cooking mushroom soup according to the classic recipe

We carefully clean fresh mushrooms, and if we have today classic frozen mushroom soup recipe strongly recommends that you soak them first, just as in the case of dried mushrooms.

The soaked mushrooms are then thoroughly washed and then cut into small cubes, just like fresh ones.

Now it's time to cook a delicious and rich mushroom broth. If we have a classic recipe for porcini mushroom soup, then the broth will turn out light-light, almost transparent, this will be its highlight. Boil the mushrooms for 20 minutes, season with salt and pepper.

During this time, it is quite possible to have time to make a frying. We cut the carrot into thin strips, and the peeled onion into cubes. We put all this in a pan with sunflower oil and sauté over low heat, stirring constantly.

While we were frying, mushrooms were boiled in a saucepan. Carefully remove them with a slotted spoon from the broth and add to the vegetables, leaving them to soak in each other's juice for about five minutes.

Now we lower the peeled and not too finely chopped potatoes and bay leaf into the mushroom broth. Mushroom soup classic recipe does not involve any additional, and especially complex spices, so bay leaf, pepper, salt - that's all we need.

Now add the fried mushrooms to the pan and cook over low heat for another 20 minutes.

At the very end, the bay leaf is taken out, and the soup in bowls is decorated with sour cream.

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