Potato and Mushroom Cream Soup with Croutons Recipe
This tender hearty soup will warm you on a cold autumn evening.
Servings Prep Time
2 10minutes
Cook Time
45minutes
Servings Prep Time
2 10minutes
Cook Time
45minutes
Ingredients
Instructions
  1. Peel the potatoes, wash them and cut them into small pieces. Boil in a liter of water. The water does not drain!!
  2. Cut onions and mushrooms arbitrarily, but not too large (leave a couple of mushrooms for decoration)
  3. Melt a piece of butter.
  4. And fry the onion until golden brown.
  5. Add the mushrooms to the onion.
  6. Fry the mushrooms until tender.
  7. Add the mushrooms and onions to the potatoes (again, do not drain the water!).
  8. Add milk or cream. Sprinkle with salt and pepper to taste.
  9. And grind everything with an immersion blender to a creamy consistency. Bring the soup to a boil and cook for 5 minutes.
  10. Meanwhile, randomly slice the white bread.
  11. Slice and fry the remaining mushrooms.
  12. Melt the remaining butter and add the bread. For the taste, I add pepper and dried dill. We send the croutons to the oven (since I don’t have an oven, I cook the croutons in an aerogrill at a maximum temperature of four minutes).
  13. Mushrooms and croutons are ready. Chop the greens.
  14. The soup turns out to be very tender and satisfying.
0 0 votes
Article Rating
       

Related posts:

Borscht with Garlic Croutons and Bacon Recipe Cream of mushroom Soup “Cappuccino” Recipe Cream of Mushroom Soup Recipe Potato Cream Soup with blue Cheese Recipe Tender Potato and Mushroom Soup-Puree Recipe Spicy Mushroom Soup Recipe Mushroom Soup Recipe Pumpkin Cream Soup with Chicken Liver Recipe Broccoli Cream Soup Recipe Cream Soup with Popcorn “Movie Ticket” Recipe Cream-Soup of Buckwheat with the Liver Recipe Mushroom Soup with Black Rice Recipe