Potato soup with fresh mushrooms

1 serving


Clean and rinse fresh mushrooms (whites, aspen mushrooms or oilseeds). Cut the roots, chop and fry along with the roots and onions with fat. Cut the mushroom hats into slices, fold into a saucepan, pour water and cook for 40 minutes. After that, put the potatoes toasted with the roots and onions of the mushroom roots, salt, bay leaf, pepper and cook for 20-25 minutes. When serving, the soup is recommended to sprinkle finely "chopped spring onions or dill.