Soup with porcini mushrooms and spinach

Aromatic mushroom soup This autumn soup has a distinct taste and aroma of white mushrooms, and fresh greens - spinach and parsley - give it a green tint and saturate with vitamins! This soup warms well, it is best to eat it right after cooking, and it is possible (although undesirable) to replace the white mushrooms with mushrooms. Excellent fit frozen mushrooms. Serve with cream mushrooms and spinach sour cream!

Aromatic mushroom soup This autumn soup has a distinct taste and aroma of white mushrooms, and fresh greens - spinach and parsley - give it a green tint and saturate with vitamins! This soup warms well, it is best to eat it right after cooking, and it is possible (although undesirable) to replace the white mushrooms with mushrooms. Excellent fit frozen mushrooms. Serve with cream mushrooms and spinach sour cream!

Ingredients:

• Mushrooms, white 250 g
• Spinach fresh 100 g
• Potatoes 2 pcs.
• Carrot 1 pc.
• Onions 1 pc.
• Parsley fresh 0.5 bunch
• Curcuma 0.5 tsp.
• Pepper black ground 2 pinch
• Salt 1.5 tsp.
• Sunflower refined oil 75 ml
• Water 2 l

Instructions

• Step 1 To make soup with white mushrooms and spinach, we need fresh spinach, fresh white mushrooms (I have a large mushroom), potatoes (I also have large tubers), onions, carrots, fresh parsley, salt, turmeric, black pepper, water, refined sunflower oil.
• Step 2 White mushrooms must be washed, thoroughly cleaned with a knife from the remaining land, washed again and cut into large pieces.
• Step 3 Pour the water into the pan, put the mushrooms, put it on the fire, when the water boils, drain it and pour it with clean water (2 liters), allow the water to boil again, reduce heat and cook under the lid.
• Step 4 Peel the potatoes and cut them. When the mushrooms are cooked for 10 minutes, add the potatoes to the pot, continue cooking on low heat after it boils. In the process of cooking, salt should be added to the soup.
• Step 5 While the potatoes and mushrooms are cooked, cook the roast. Spinach my, peel the carrots and onions. We cut the carrot strips, chop the onions and spinach.
• Step 6 Fry prepared onions and carrots on sunflower refined oil, add the spinach, fry another minute and remove the pan from the fire.
• Step 7 When the potatoes are ready, pour into the pan roasting. Cook on low heat for 5 minutes.
• Step 8 Parsley, crush, add to the soup.
• Step 9 Also, together with parsley, add turmeric and black ground pepper to the soup. Stirring. Give soup to boil and immediately remove the pan from the fire.
• Step 10 We serve soup hot, very tasty with sour cream!