Boil the broth, add the diced potatoes and cook for 10-15 minutes, until the potatoes soften a little.

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.

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.