Main Ingredients:

2 potatoes, 10 sliced mushrooms, half an onion, half a carrot, 1 sliced shiitake mushroom, a few Honoki mushrooms,

3 leaves of diced cabbage, 7 peas.

Toppings: 1 tbsp dried thyme, diced tofu (can be omitted).

Most soups require cream to sauté the flour and use potatoes to increase the consistency of the soup and carrots to add sweetness to the soup, which is natural and healthy, and will not cause a burden.

1, materials cut up and spare. There are two potatoes, one steamed and the other diced.

2, although the carrot is half a root, and then divided into two halves, half steamed, half diced.

3, steamed add 500 ml of water into the juice.

4, sautéed onions, diced carrots, diced potatoes, cabbage. Put in order.

5, add mushrooms and stir fry again.

6. Pour in the potato juice, and finally add the peas and bring to a boil, then add the dried thyme.

7, finished picture:

Potato and mushroom soup tips:

1, if you like creamy, you can directly use milk without adding water, the potato juice.

2. You can add salt or black pepper by yourself.