Mushroom soup for lactating mom

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Ingredients for Making Mushroom Soup for Nursing Mother

Mushrooms (ceps, chanterelles, boletus) 800 gr.
1 carrot
Onion 2 pcs.
Potato 200 gr.
Dill greens 1 bunch
Sour cream to taste
Salt to taste

Main Ingredients Mushrooms
Serving 6 servings

Inventory:

Saucepan, Cutting board, Kitchen knife, Bowl, Tablespoon, Soup ladle, Serving plates

Cooking mushroom soup for a nursing mother:

Step 1: Prepare the ingredients.

For the preparation of soup, you can use both assorted mushrooms and just white ones. With assorted, it’s just enough rich soup. I’ll clarify right away, the soup for nursing mothers is not fried, therefore, it turns out to be light and not greasy.

So, first of all, you need to thoroughly rinse the mushrooms under cold running water, and then chop them arbitrarily: you can use slices, you can use slices, or simply divide them into 4 parts (a matter of taste, as they say).

Peel the vegetables, wash and chop: potatoes - with cubes; onion - one finely chopped, and the other cut in half; carrots - in small circles.

Step 2: Cook the mushroom soup for a nursing mother.

We shift the mushrooms into two liter pot, pour cold water and send to cook on medium heat. As soon as the water boils, we reduce the fire, remove the foam and cover it with a lid. Cook in this form for 30 minutes. Minutes after 10 add the onion halves to the broth and add a little salt. Another minutes in 5-7 add potatoes to the mushrooms, cover and continue cooking.

As soon as it becomes a little soft, put the circles of carrots in the pan and cook about 5-10 minutes. Then we try the soup on the salt and, if necessary, add more and you can remove the pan from the heat.

Step 3: Serve the mushroom soup to nursing mother.

Before use, let the soup stand for a while, then add the finely chopped dill greens into it and pour into serving plates. Serve with sour cream. Enjoy your meal!