- Champignons - 300 Grams
- Potatoes - 5-6 pieces (medium size)
- Bow - 1 piece
- Carrot - 1 piece
- Milk - 1 Glass
- Butter - 60 Grams
- Flour - 2 Art. spoons
- Dill greens, parsley - 30 Grams
- Salt - 1 Teaspoon (to taste)
- Black ground pepper - 2 Pinches (to taste)
Prepare all the necessary for soup products, so that they were at our fingertips. We clean potatoes, onions and carrots. We cut potatoes, salt, pour water and set to cook. We pour the water so that it covers the potatoes a little. Otherwise, the soup can turn liquid. We clean and cut mushrooms. Several pieces can be cut into plates and left to decorate the ready soup. The rest of the mushrooms cut less. We rub the carrots on a grater, cut the onions into cubes. Fry in a frying pan with mushrooms in butter for 10 minutes. Sprinkle the contents of the pan with flour, stir well and fry for a couple of minutes. Then pour in milk, salt and pepper. We leave it for 7-10 minutes. The potato was cooked. We transfer it to a larger pot (I usually cook potatoes in a small saucepan - so much faster). We spread to the potatoes the contents of the frying pan and crush it with a blender. The washed greens finely chopped and sprinkled with her soup when serving. If you left the plates of mushrooms - fry them and nicely arrange in a bowl with soup.
Servings: 5-6