2020-08-13 / test@t

Stewed mushroom soup

Autumn is the most mushroom season. Wild mushrooms will give this soup a delicious flavor. For residents of megalopolises (as an option), you can cook this mushroom soup. Mushroom soup with buckwheat turns out to be very tasty and aromatic. If you exclude the dressing from swept away, then this soup can diversify the menu of those who are fasting and always losing weight.

Stewed mushroom soup
  • fresh champignons 200 g
  • buckwheat 100 g
  • potatoes 4 pcs.
  • onion 1 pc.
  • carrots 1 pc.
  • water 2 l
  • sour cream 200 g
  • vegetable oil 1 tbsp
  • chopped greens 0.5 bunch (a)
  • salt to taste


Step 1
All soup ingredients are simple and affordable products.
Step 2
Cut the carrots into strips, chop the onions.
Step 3
Cut the champignons into medium cubes, cut the potatoes into cubes.
Step 4
Put onions, carrots and mushrooms in a preheated and oiled frying pan.
Step 5
Fry for 5 minutes, stirring occasionally.
Step 6
Pour water into a saucepan, bring to a boil, put potatoes. Let it boil over high heat, then reduce the heat and cook the potatoes under the lid for about 5 minutes.
Step 7
Then add fried vegetables with mushrooms and washed buckwheat to the pan. Cook buckwheat until half cooked for about 10 minutes.
Step 8
After that, send the pan to an oven preheated to 180 degrees. Simmer until buckwheat is ready for about 15-20 minutes.
Step 9
The stewed mushroom soup is ready.
Step 10
All that remains is to pour the soup into bowls. Generously add your favorite greens (I have allspice dill) and sour cream to it.
Step 11
This mushroom soup will be good in the fall. Enjoy your meal!


Lunch, Soup,
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