Mushroom soup with champignons

The preparation of mushroom soup takes quite a bit of time, but the soup turns out delicious and hearty.

First of all, pour 1.5 liters of water into a three-liter saucepan and send it to the fire.

Cut the potatoes into small cubes and pour into the water, so the starch is washed out of it.

Cut onion and carrot into small cubes.

When the water in the pan boils, pour in the potatoes, add a little salt and cover.

At this time, heat the butter in a frying pan (you can even add a tablespoon of sunflower oil), pour the onion and fry until transparent. After that, you can pour the carrots and lightly fry it all.

Cut the mushrooms into small cubes, add to the carrots and onions, mix and cover. All this should be put out for 10 minutes for the softness of the mushrooms.

Boil the eggs and separate the white from the yolk. Cut the protein into half rings, and mash the yolks with a spoon or fork.

When the mushrooms are ready, send them to the pan, stir and boil for 5 minutes after boiling. After that, add the whites and yolks. Cover and leave to boil for another 5 minutes.

Add salt, pepper, turmeric to taste and leave to boil for another 5 minutes. The bitch is ready, let it infuse for 15 minutes and can be served.