Mushroom soup of champignons in a slow cooker

Vegetables should be cleaned, thoroughly washed with warm water.

Wash the mushrooms thoroughly, especially if they are collected independently.

Chop the carrots into small cubes.

Cut the onion into thin half-rings.

Cut the mushrooms into halves, if large – quarters, small mushrooms can be left as a whole.

Crumble the potatoes into small slices.

At the bottom of the bowl of the slow cooker, pour the oil, put the onion, carrot and part of the mushrooms, in the “frying” mode for 5 minutes, fry, not forgetting to stir, so that the vegetables are well fried on all sides.

After that, you need to send the potatoes, the remaining mushrooms, herbs, salt and ground pepper to the bowl.

Fill with water, mix, cover with a lid.

Cook in the “soup” mode for 20 minutes.

After the sound signal of the slow cooker about the end of the mode, the fragrant, nutritious and healthy soup is ready.

• Mushrooms – 600 grams.
• Potatoes – 600 grams.
• Onion – 1 head.
• Green onion – to taste.
• Carrots – 1 piece.
• Salt
• ground black pepper – to taste.
• Greens (parsley
• dill) – to taste.
• Sunflower oil – 150 milliliters.
• Water – 2.5 liters.