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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!
Peel the champignons, remove the stipes, slice the mushroom caps
Peel and slice the potatoes
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.
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.
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!