Steps
- 1
Boil the broth, add the diced potatoes and cook for 10-15 minutes, until the potatoes soften a little.
- 2
While the potatoes are cooking, fry the onions in butter until they are nicely golden. Then put the carrot halves there and fry a little more. Finally, add the chopped mushrooms to the pan and sauté everything for about 10 minutes until the liquid from the mushrooms is gone.
- 3
Put the contents of the pan into the boiling broth, season with salt and pepper to taste and heat everything over low heat for a few minutes.
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