Winter mushroom soup
Last Updated on
ingredients
pk olive oil 1 pk onion 400 g frozen or fresh mushrooms 5 pk baby carrots 1 liter mushroom broth 100 g green peas pk black pepper pk fresh dill
progress in the video above
The secret to this soup is the longer simmering of the mushrooms, and the other secret to the flavour is the addition of fresh dill at the end. Try it out.
1. Preheat the olive oil in a saucepan. 2. Add the onion and sauté until soft. 3. Next, add frozen (or fresh) mushrooms. Saute these for 10 minutes. Drizzle with oil as needed. 4. Add chopped baby carrots. And sauté for about 4 minutes. 5. Pour in the broth. Add chopped potato. 6. Cook for about 15 minutes. 7. Add green peas and simmer for 5 more minutes. 8. Season with pepper if necessary. 9. At the very end, just before removing from heat, add fresh dill and cook no more. 10. Serve the soup hot.
