•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Tender Potato and Mushroom Soup-Puree Recipe
If you love mashed soups, I advise you to prepare this tender cream soup. In addition to potatoes, the composition contains porcini mushrooms, which make the soup even more flavorful and tastier. Decorate the dish to your liking-crackers or fresh herbs, seeds.
Cook Time 60 minutes
Servings
Ingredients
Cook Time 60 minutes
Servings
Ingredients
Instructions
  1. Peel the vegetables. Coarsely chop the carrots, mushrooms and onion finely, potatoes - in small pieces.
    Peel the vegetables. Coarsely chop the carrots, mushrooms and onion finely, potatoes - in small pieces.
  2. Fry the onion in a 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 the Bay leaf and cook for 25 minutes.
    Fry the onion in a 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 the Bay leaf and cook for 25 minutes.
  3. Fry the mushrooms on 2 tablespoons of oil for 10-15 minutes.
    Fry the mushrooms on 2 tablespoons of oil for 10-15 minutes.
  4. We take out the Bay leaf. Chop the boiled vegetables with an immersion blender to a puree consistency.
    We take out the Bay leaf. Chop the boiled vegetables with an immersion blender to a puree consistency.
  5. Add the mushrooms and chop them again with a blender. Then pour in the cream and put on a medium heat for a couple of minutes. Salt, pepper and serve!
    Add the mushrooms and chop them again with a blender. Then pour in the cream and put on a medium heat for a couple of minutes. Salt, pepper and serve!
  6. Decorate to taste!
    Decorate to taste!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of