Mushroom pot with champignons

Step-by-step preparation

Cooking time: 45 mins

1. STEP 1

   

   Wash and peel the onions and carrots. Cut the onion into small cubes and grate the carrots on a coarse grater.

2. STEP 2

   

   Place the vegetables in a saucepan and put on fire.

3. STEP 3

   

   Add sunflower and butter and cook, stirring occasionally, over medium heat.

4. STEP 4

   

   The onions will become golden and the carrots will become soft.

5. STEP 5

   

   Add mushrooms to vegetables. The author says that frozen champignons smell stronger than fresh ones, so he recommends using them. Add marjoram and curry. Most chefs advise salting and peppering the mushrooms at the beginning of cooking, so they are the most delicious.

6. STEP 6

   

   Cook, stirring, until the mushrooms begin to release juice.

7. STEP 7

   

   Add water and bring to a boil. Peel and cut the potatoes into cubes and soak them in water.

8. STEP 8

   

   Salt and pepper the soup to taste.

9. STEP 9

   

   Add potatoes to the soup.

10. STEP 10

    

    When the potatoes boil, collect the foam. Cook until the potatoes are done.

11. STEP 11

    

    Add the web vermicelli, simmer for a couple of minutes and remove the soup from the heat. Taste and add salt or pepper if necessary.

12. STEP 12

    

    Let the soup brew, add fresh chopped dill and serve.