Vegetable soup with fresh mushrooms

1 serving


Wipe the potatoes with a wet napkin from a rough cloth, finely chop the onions, cut the dill trunks into small columns, leave the thin leaves uncut. Throw whole tubers of potatoes into boiling water, pour chopped onions and dill trunks. Immediately lower into the boiling water thoroughly washed mushrooms, cut into straws along with the legs. It is better to separate the legs from the hats from the hats and cook only the hats, if possible, remove the skin from the cheesecakes. You can not remove the skin from the heads if they are young. Greenfinches can be boiled with halves. Wild mushrooms especially adorn the soup. Put the bay leaf with the mushrooms. Let it brew, pepper a little and slightly salt with sea salt.