Mushroom soup from wild mushrooms

Step-by-step cooking

1. Step 1:

   

   Prepare the products for making soup. Mushroom soup and we will cook it from wild mushrooms. I have aspen trees and a couple of birch trees. Mushrooms should be fresh, not old, with strong elastic caps. Medium-sized vegetables (my potatoes are not the same, so I have two small and one bigger). Butter for frying vegetables. Vermicelli is optional, the soup will not get worse without it.

2. Step 2:

   

   Sort out the forest mushrooms, clean them of debris and remnants of the earth, rinse under running water. Then you should cut the mushrooms into pieces, remove the wormy places. Cut the legs into rings, small caps into two, more into four parts. Pour the chopped mushrooms with cold water and let them stand. If there are, presumably, wormy places with their owners, then the mushrooms should be soaked in salted water for half an hour.

3. Step 3:

   

   Pour clean chopped mushrooms with cold water and put them on medium heat for 1 hour. Do not forget to remove the foam during the cooking process. If all the mushrooms remained intact and did not have to throw out the wormy parts, then you need to take 2.5 - 3 liters of water. If some of the mushrooms had to be thrown away, then in order for the broth to be saturated, add a little less water.

4. Step 4:

   

   After an hour of cooking mushrooms, peel the potatoes and cut into cubes, add it to the soup. Cook the soup further.

6. Step 5:

   

   Peel onion, carrot, garlic. Rinse and chop the vegetables: cut the carrots into rings, half rings, onion and garlic finely chopped. Melt the butter in a frying pan and fry the chopped vegetables in it until golden brown.

7. Step 6:

   

   Add the fried vegetables to the soup. Add salt and pepper to taste. If desired, put allspice, bay leaf. Mix everything and continue to cook the soup for another ten minutes.

8. Step 7:

   

   When the soup is almost ready, add the vermicelli to it, stir. Try again for salt and you can turn off the heat, cover the soup with a lid and let it stand for a few minutes. Vermicelli can not be added to the soup, it is optional. But with vermicelli, the soup turns out to be more satisfying, homemade.

9. Step 8:

   

   Serve the soup hot, pouring into each plate, be sure to add mushrooms. In portions, you can add fresh sour cream, fresh herbs to each plate and offer bread.