● 15–20 champignons;
● 1 carrot;
● 2 bulbs;
● 2-3 potatoes;
● 2.5 liters of water;
● 250 g sour cream;
● salt – to taste.
1. Wash and brush the mushrooms, and then put them to cook for about an hour.
2. In the meantime, you can make a dressing: chopped onions and grated carrots roasted in a frying pan, pre-heating the sunflower oil on it.
3. Then take out the mushrooms from the pan, cut them into thin slices and, lightly fried them with the dressing, send them to the soup. If you do not want the dish to be very high in calories, you can not fry the mushrooms.
4. Salt, put in a saucepan finely chopped potatoes and cook until potatoes are ready.
Categories: Light Snack