An aromatic mushroom soup with a creamy texture. An excellent choice for a delicious lunch.
Cooking time 30 minutes
Water 1 l
Fresh champignons 500 g
Cream 10% fat. 200 ml
Potatoes 3-4 pcs
Onion 1 pc
Vegetable oil 2-3 tbsp. l.
Salt to taste
Ground black pepper to taste
Rinse and peel the champignons.
Fry finely chopped onion and chopped mushrooms in a pan with vegetable oil for 2-3 minutes, stirring occasionally.
Peel and dice the potatoes.
Pour potatoes with water and cook.
Add the fried mushrooms to the pot with ready-made potatoes.
Add cream, salt and ground pepper to taste. Cook for 10-12 minutes over medium heat.
Punch the soup into the puree with a blender.
Once again, warm up the soup well and can be served.
The champignon soup is ready. Pour the soup into bowls and garnish with wheat croutons.