Flavorful Mushroom and Bacon Soup

Prepare all ingredients. You can use fresh or frozen mushrooms. Wild mushrooms will give the soup a richer aroma (if using wild mushrooms, they must be pre-boiled for 30-40 minutes).

Dice the bacon. Heat vegetable oil in a deep pan. Add the diced bacon. Fry for 5-7 minutes over medium heat, stirring with a spatula.

Peel the onion and carrot. Finely dice the onion, and grate the carrot on a medium grater. Add the vegetables to the fried bacon. Stir. Fry for 4-6 minutes over low heat, stirring.

Rinse the mushrooms under running water (boiled wild mushrooms can also be rinsed). Cut the mushrooms into medium, arbitrary pieces. Add to the other ingredients and stir.

Sauté, stirring, over medium heat for 4-5 minutes.

Peel and rinse the potatoes. Cut them into small pieces. Add to the pan. Stir and turn off the heat.

Transfer all ingredients from the pan to a cooking pot. Pour in 1.5 liters of boiling water. Season with salt and pepper to taste. Bring to a boil and cook for 15-20 minutes, until the potatoes are tender.

Rinse and pat dry the herbs. Finely chop them. Add to the soup. Stir and turn off the heat.

The mushroom and bacon soup is ready. Serve immediately, optionally garnished with sour cream.

Bon appétit!