Mushroom soup with potatoes

Mushroom soup with potatoes

Preparation:

Prepared mushrooms finely chopped and stewed in a small amount

butter along with chopped onions, celery and carrots until full

readiness. Potatoes are dipped in boiling water or meat broth and

boil until half cooked, then add stewed mushrooms,

seasonings and cook for 10 minutes. Shortly before the end of cooking put

pickled cucumber cut into thin slices.

To make the soup thicker, you can boil it at the same time as the potatoes.

Sprinkle pearl barley or mushrooms with flour while stewing with vegetables.

If the soup is boiled in water, 2 tablespoons are added before the end of cooking.

tablespoons of butter, if on meat broth, then the upper fat

its layer is removed and added to the mushrooms when they are stewed with vegetables.

Bon appetit!