Mushroom soup in a slow cooker
Composition / ingredients
6
servings:
Step-by-step cooking
Step 1:
Necessary products. You can take fresh champignons, then they need 150 grams.
Step 2:
Chop the onion and carrot.
Step 3:
Turn on the slow cooker to the Frying mode, 140 degrees. Pour the oil, put the vegetables, and lightly fry for five minutes.
Step 4:
Then put the mushrooms, butter, mix, close the lid and cook for another ten minutes.
Step 5:
Cut the potatoes into cubes.
Step 6:
Put in a bowl, add a broth cube, spices, a little salt.
Step 7:
Pour in the broth and cook until the end of the regime. Then we switch the slow cooker to Soup mode, one hour.
Step 8:
Ten minutes before the end of the regime, put the vermicelli and parsley, mix, bring to a boil and turn off. Insist this soup is not necessary.
Step 9:
Serve and serve with sour cream. Bon appetit!
Calorie content of the products possible in the composition of the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Champignons - 24 kcal/100g
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vermicelli - 371 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Sunflower oil - 898 kcal/100g
- Refined sunflower oil - 899 kcal/100g
- Broth cube - 40 kcal/100g
- Chicken broth - 19 kcal/100g
