Mushroom soup with cream
Description
A hearty first course. This recipe recommends using chanterelle mushrooms. If you don't have chanterelles on hand, you can use any other mushrooms. The flavor of the mushroom soup with cream will pleasantly surprise you—it's incredibly delicate. The soup is ready to serve.
Instructions
- 1
Step 1
1. Rinse the mushrooms thoroughly in cold water. Remove any dirty parts. If the mushrooms are small and uniform in size, leave them whole. If the mushrooms are large, cut them into several pieces.
- 2
Step 2
2. Wash and peel the potatoes and onions. Cut the onion into small pieces. Grate one potato on a coarse grater. Cut the remaining potatoes into small cubes. Heat the butter in a frying pan and sauté the mushrooms until almost cooked. Add the onion and sauté a little longer. Add the grated potato to the pan. Sauté for a few minutes, then remove the pan from the heat.
- 3
Step 3
3. Pour 1.5 liters of water into a saucepan and bring to a boil. Add the chopped potatoes and cook until half-done. Add the fried mushrooms with vegetables and simmer over low heat for about 5 minutes.
- 4
Step 4
4. Now pour the cream into the soup. Add salt and pepper to taste. The soup is ready. Pour it into bowls and garnish with finely chopped herbs.