Mushroom Soup with Champignons and Vermicelli
Bring the water to a boil, add salt, add the diced potatoes, and cook for 10 min. Meanwhile, fry the chopped onion in a mixture of butter and oil for 3 min, add the sliced champignon mushrooms, and fry for 8–10 min, until the liquid evaporates and the mushrooms are browned. Add the grated carrot to the mushrooms and fry for another 3 min. Transfer the mushrooms to the pot, add the bay leaf, and cook for 5 min, then add the vermicelli and cook for another 4–5 min until done. Season with pepper, sprinkle with herbs, and let stand for 5 min. Serve with sour cream.
Ingredients
- ✓Mushrooms
- ✓Potatoes
- ✓Carrots
- ✓Onion
- ✓Butter
- ✓Sunflower oil
- ✓Vermicelli
- ✓Dill and parsley
- ✓Bay leaf
- ✓Salt
- ✓Ground black pepper
- ✓Water
- ✓20% sour cream for serving
How to cook
- 1
Bring the water to a boil, add salt, add the diced potatoes, and cook for 10 min.
- 2
Meanwhile, fry the chopped onion in a mixture of butter and oil for 3 min, add the sliced champignon mushrooms, and fry for 8–10 min, until the liquid evaporates and the mushrooms are browned.
- 3
Add the grated carrot to the mushrooms and fry for another 3 min.
- 4
Transfer the mushrooms to the pot, add the bay leaf, and cook for 5 min, then add the vermicelli and cook for another 4–5 min until done.
- 5
Season with pepper, sprinkle with herbs, and let stand for 5 min.
- 6
Serve with sour cream.
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