How to make
Fry the finely chopped onions and carrots in a little fat (butter and oil).
Once they catch a golden tan, add the chopped mushrooms. Fry again.
Add the diced potatoes and broth. Season with spices and add the dried mushrooms. Cook until all the vegetables are cooked.
Once the mushroom soup is ready, take out the potatoes and mash them. We return them to the finished soup and in this way, it acquires the necessary density.
For me personally, it is better to leave the mushrooms whole so you can feel them.
Serve this light mushroom soup with sprinkled parsley.
