Instructions:
- Slice mushrooms.
- Add sliced mushrooms to the skillet over high heat until all water is evaporated. Then reduce heat and add olive oil, basil and salt.
- Bring water to boil.
- Fine cube potato.
- Add cubed potato and salt into the boiled water. Simmer until potato is cooked.
- Fine grate carrot.
- Put butter into the preheated skillet. Add grated carrot and dried basil when butter is melted. Fry until carrot is golden brown.
- Add green peas, fried mushrooms and carrots to the pan with potato.
- Bring soup to boil and then turn off heat.