Cream soup of porcini mushrooms

Cream soup of porcini mushrooms

 

Mushroom soup with vegetables and garlic is incredibly tasty and flavorful. Choose for this recipe only the tested fungi.

 

Ingredients:

 

White mushrooms — 700 g

Water — 1,5 l

Onions — 2 PCs.

Garlic — 1 clove

Butter — 50 g

Potatoes — 4 PCs.

Cream — 500 ml

Salt — to taste

Pepper — to taste

Carrot — 1 PC.

Parsley — to taste

 

Preparation:

 

  1. Clean the mushrooms and slice, cover with water. Bring to boil and boil, removing the foam, within an hour.
  2. Onion, garlic, carrots and potatoes to peel and slice. Sauté in butter the onion, garlic and carrots.
  3. Mushroom broth, wash the mushrooms under running water. Return the mushrooms to the broth, add potatoes. Cook for 15 minutes, then add fried vegetables and cook for another 3-5 minutes.
  4. Add the cream, salt and pepper. Bring to the boil and cook for 5 minutes.

5. In a blender, grind the soup into a puree. Pour into bowls and garnish with greens. The soup can be sprinkled with slices of fried mushrooms and carrots.

 

12-2-10

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