Lenten mushroom soup from champignons

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During Lent, Orthodox people are prohibited from consuming animal products. These include meat, fish, milk and dairy products. Restrictions develop culinary imagination and make you think about how to make food varied, tasty and healthy. Lenten champignon soup is a great option. It is prepared on the basis of vegetable broth, but at the same time it gives energy and saturates the body. It is recommended to prepare the dish from large champignons. They are the most fragrant.

1. Calories
   30,57 kcal
2. Protein
   0,91 gram
3. Fat
   0,68 gram
4. Carbohydrates
   5,25 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 4 serving:

1. Champignons

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   150 g
2. Carrot

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   120 g
3. Potato

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   450 g
4. Onions

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   100 g
5. Vegetable oil

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   10 ml = 10 g
6. Water

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   1 l = 1000 g
7. Salt

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   to taste
8. Black pepper ground

   ---

   
   to taste
9. Ground coriander

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   to taste
10. Fresh greens

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    to taste

Steps:

1. 
   Wash and peel the potatoes, onions and carrots, and mushrooms. Cut them into cubes. Rinse fresh herbs under running water and dry with a paper towel. Chop finely.
2. 
   Prepare lean soup. Pour oil into a thick-bottomed pan. Preheat over high heat. Add onions and carrots, spices, and salt. Reduce heat to medium and fry vegetables until golden brown. Add mushrooms to them, stir and leave for 1 minute. Then pour in water and add potatoes. Cook for another 15-20 minutes until the potatoes are done.
3. 
   Pour the hot soup into serving bowls and sprinkle with fresh herbs.