Cream of mushroom soup

Cream of mushroom soup

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First I boiled the peeled and diced potatoes with 800 ml of water. I covered the pot with a lid and let it boil over medium heat for about 10 minutes.

Meanwhile, I smeared the peeled and diced onion in the melted butter until it softened a little, then I added the cleaned and sliced ​​mushrooms. I stirred from time to time until the mushrooms softened, then I turned off the heat.

I drained the potatoes and stopped the juice. I put potatoes, onions and mushrooms and a little juice in the blender bowl and mixed until a fine cream was made. I added all the potato juice.

I turned the soup back in the pot and put it on low heat, together with the cream, salt and freshly grated pepper from the grinder, stirring constantly.

I turned off the heat and served the soup with grated Parmesan cheese on top and a few slices of lightly fried almonds, but without oil.

I also sprinkled some green leaves of fresh thyme, from pots :)