| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Servings |
Ingredients
- 250 gram Champignons (fresh)
- Leeks (2/3 of the white part of one stalk)
- 100 ml Sour cream (22% + for serving)
- 230 ml Broth (mushroom, I have frozen, with glass = 230ml)
- Salt (to taste)
- Sugar (to taste)
- Black pepper (ground, to taste)
- Sweet paprika (ground, to supply)
Ingredients
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Instructions
- Mushrooms clean, cut arbitrarily, leek cut into half rings.
- Next, following the original recipe, we need to whish mushrooms and onions in a blender. As a result, we need to get evenly chopped (as small as possible) onion-mushroom mass. Since it happened, because in the end you still have to beat the soup in a blender to get the consistency of the cream soup.
- Chopped mushrooms and onions then place in a saucepan with boiling sour cream.
- Add the broth and season with salt, black pepper, sugar. Sugar quite a bit. In the original recipe it was recommended "to cook until all the contents become a homogeneous dense mass". Because I have the mushrooms and onions chopped (to put it mildly) not very evenly, the soup could hardly be mass. I cooked for 10 minutes, until cooked onions. You need to try.
- On this was supposed to end preparation. But, since I have the mushrooms and onions were badly chopped, the soup had nothing in common with the desired consistency of cream soup - across different-sized pieces of mushrooms and onions.
- So I poured the contents of the pot into a blender and whipped. The result was a cream soup consistency characteristic. The soup is easy enough since not "weighted" potato, other vegetables, cereals.
- Serve, garnished with drops of cream and paprika.
