This potato soup is cooked in a crock pot for several hours. It contains simple ingredients that are always in your fridge. The soup is tasty, aromatic and unusual!
Ingredients
- champignons: 400 g
- potato: 4 piece
- carrots: 1 piece
- onion: 1 piece
- semola: 50 g
- peppercorn: 6 piece
- bay leaf: 1 piece (small)
- salt: 0.5 Tbsp
Metric Conversion
Stages of cooking
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Peel the champignons, remove the stipes, slice the mushroom caps
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Peel and slice the potatoes
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Peel an onion and a carrot, but do not cut them. We will add the vegetables to the soup to remove them when the dish is ready. Put the vegetables into a crock pot, add salt and hot water, cover the pot and cook for 2 hours at “high” temperature. Then turn the temperature down and continue cooking for 7-10 hours more.
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Dissolve semola in one cup of cold water to make your soup dense and tasty. Put the peppercorns and a bay leaf into a piece of butter muslin to make it easy to remove them from the pot when the soup is ready. Add the ingredients into a crock pot, adjust “high” temperature and wait until it boils.
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Remove the species, onion and carrot, add more salt. Turn the device off and leave the soup to cool down. Serve warm with edible greenery!
