Cream of mushroom and potato soup
Description
This cream soup contains no meat, so you can safely prepare it during fasting periods. It's also one of vegetarians' favorite dishes. You can use either fresh or dried mushrooms—dried ones will give a more intense flavor. Ladle into bowls and serve.
Instructions
- 1
Step 1
Peel the potatoes, rinse with water, and cut into cubes. Cover the cubes with water, add salt to taste. Cook until soft.
- 2
Step 2
Peel the onion. Cut into small cubes. Sauté in a pan with butter until the onion becomes golden. Then add coarsely chopped mushrooms to this mixture. Sauté for 10 minutes, adding a little broth water if needed to prevent burning.
- 3
Step 3
Next, add the fried vegetables to the pot with the cooked potatoes. Set aside some mushrooms (7-10 pieces) to garnish the soup. Simmer over low heat, stirring occasionally.
- 4
Step 4
Remove the vegetables and place them in a sieve. Keep the broth, as we will need it later. Turn the vegetables into a puree using a blender or sieve. Return the puree to the pot with the broth. Heat the mixture and pour in the cream. As soon as the soup comes to a boil, remove it from the heat.
- 5
Step 5
Pour the ready soup into bowls. You can garnish with fresh herbs and leftover mushrooms for decoration. This dish is definitely worth a try!