Mushroom soup with porcini mushrooms and vermicelli

If you've made the most of your Indian summer and returned from the forest with baskets full of mushrooms, be sure to make this classic mushroom soup—fragrant and rich. Frozen mushrooms are also excellent. Mushroom soup is quick and easy to make, and you'll eat every last spoonful!

Step-by-step recipe

Step 1:

Pour boiling water over the mushrooms and rinse, drain the water and discard the mushrooms in a colander.

Step 2:

Finely chop the onion and coarsely grate the carrot. Heat vegetable oil in a saucepan and fry the onion and carrot.

Step 3:

Cut the potatoes into medium pieces and add to the finished frying.

Step 4:

Season with salt and pepper to taste, add your favorite spices and bay leaf.

Step 5:

Add the prepared mushrooms to the pan. Pour in boiling water, stir, bring to a boil, and simmer over medium heat for 30-40 minutes.

Step 6:

Five minutes before the soup is ready, add a handful of vermicelli and stir. Serve the soup with sour cream. Enjoy!

Cooking tips

If you have frozen mushrooms, defrost them in boiling water; if they are very fresh, rinse them thoroughly.

To make this classic mushroom soup recipe, use a heavy-bottomed saucepan, as the sautéed vegetables will be cooked in it.