Champignon Mushroom Soup With Vegetables
- Champignon Mushroom
- Soy sauce
- Black pepper
- Mustard oil
Wash the champignons, dry and cut into slices.
Dissolve 2 tablespoons of dry vegetable broth in boiling water.
Cut the potatoes into cubes and put in boiled water, dip in the prepared broth.
Cut the onion, carrots into thin and fine strips, sauté the vegetables in mustard oil.
Add mushrooms to vegetables, season with black pepper and fry for about five minutes.
Add mushroom dressing to the broth with potatoes, pour in soy sauce. Pour ready-made champignon soup into bowls and serve with fresh oregano leaves and smoked paprika.