If you like mashed soups, I advise you to cook this delicate cream soup. In addition to potatoes, the composition includes porcini mushrooms, which make the soup even more fragrant and tastier. Decorate the dish according to your taste - crackers or fresh herbs, seeds.
| Cook Time | 60 minutes |
| Servings |
Ingredients
- 5 pieces Potatoes
- 1 piece Carrot
- 300 gram Champagnons
- 1 piece Onion
- 150 ml Cream (30%)
- 4 tablespoons Sunflower oil
- 1,5 liters Water boiling
- 2 pieces Bay leaf
- Salt to taste
- Black pepper to taste
Ingredients
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Instructions
- Peel the vegetables. Chop the carrots coarsely, chop the mushrooms and onions finely, and the potatoes in small pieces.
- Fry the onion in a frying pan on two tablespoons of vegetable oil until transparent. Then add the carrots and fry for another 2 minutes. Add the potatoes and continue to fry for 1-2 minutes. Pour boiling water, add bay leaf and cook for 25 minutes.
- Fry the mushrooms on 2 tablespoons of oil for 10-15 minutes.
- Take out the bay leaf. Chop the boiled vegetables with an immersion blender to the consistency of mashed potatoes.
- Add the mushrooms and chop them again with a blender. Then pour in the cream and put it on medium heat for a couple of minutes. Season with salt and pepper and serve!
- Decorate to taste!
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