Print Recipe
Potato and Mushroom Cream Soup with Croutons Recipe
This gentle nourishing soup to warm you on a cold autumn evening.
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
Ingredients
Instructions
  1. Potatoes clean, wash and cut into small pieces. Boil in a liter of water. The water is not drained!!
    Potatoes clean, wash and cut into small pieces. Boil in a liter of water. The water is not drained!!
  2. Onions and mushrooms cut at random, but not too large (a couple of mushrooms to leave for decoration)
    Onions and mushrooms cut at random, but not too large (a couple of mushrooms to leave for decoration)
  3. Melt a piece of butter.
    Melt a piece of butter.
  4. And fry the onion until Golden brown.
    And fry the onion until Golden brown.
  5. Add mushrooms to the onion.
    Add mushrooms to the onion.
  6. Fry until cooked mushrooms.
    Fry until cooked mushrooms.
  7. Add mushrooms and onions to the potatoes (again, water does not drained!).
    Add mushrooms and onions to the potatoes (again, water does not drained!).
  8. Adding milk or cream. Sprinkle with salt and pepper to taste.
    Adding milk or cream. Sprinkle with salt and pepper to taste.
  9. And grind everything with a submersible blender to a creamy texture. Bring the soup to a boil and cook for 5 minutes.
    And grind everything with a submersible blender to a creamy texture. Bring the soup to a boil and cook for 5 minutes.
  10. Meanwhile, arbitrarily cut white bread.
    Meanwhile, arbitrarily cut white bread.
  11. Cut and fry the remaining mushrooms.
    Cut and fry the remaining mushrooms.
  12. Melt the remaining butter and add the bread. For taste I add pepper and dried dill. Send croutons in the oven (since I have no oven, I cook croutons in an aerogrill at a maximum temperature of - four minutes).
    Melt the remaining butter and add the bread. For taste I add pepper and dried dill. Send croutons in the oven (since I have no oven, I cook croutons in an aerogrill at a maximum temperature of - four minutes).
  13. Mushrooms and croutons are ready. Cut the greens.
    Mushrooms and croutons are ready.
Cut the greens.
  14. The soup is very tender and hearty.
    The soup is very tender and hearty.

Related Post

Cream-Soup of Buckwheat with the Liver Recipe
views 3
- Very gentle, rich, delicious cream soup. It is not only pleasant to taste, but also very useful. Recommended for recuperation after illness. This so...
Borscht Recipe
views 3
Borscht Recipe - What is Russian table without Borscht? I want to offer you the option of cooking borscht. Now, after the new year holidays and "...
Borscht Baked in the Oven Recipe
views 1
Borscht Baked in the Oven Recipe - It's cold outside now, I suggest you cook a very unusual borscht with zucchini and eggplant stewed in the oven...
Borscht with Garlic Croutons and Bacon Recipe
views 1
Borscht with Garlic Croutons and Bacon Recipe - This is my signature recipe for borsch, and I consider it the best for myself. Borscht is very tasty, ...
Borscht with Eggplant Recipe
views 2
Borscht with Eggplant Recipe - Borscht with eggplant go just great taste. I often cook it on Sundays, and so we get a holiday. We gather together as a...
Cheese Fish Soup Recipe
views 2
Cheese Fish Soup Recipe - Delicate, creamy, cheesy, hearty fish soup. A big plus - is prepared quickly, without any problems and available on ingredie...

Leave a Reply

Your email address will not be published. Required fields are marked *