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Cream of champignon soup with potatoes
Cream of champignon soup is a recipe for a nutritious and easily digestible dish that can be prepared in an hour. It is a low-calorie product that does not harm your figure at all. Champignons are equally useful both fresh and frozen. When buying frozen mushrooms, keep in mind that after defrosting, their weight will decrease. Choose fresh champignons with a dense elastic cap, white, cream or brown.
How to cook Cream of champignon soup with potatoes
Step 1
Prepare the vegetables and mushrooms. In a frying pan with vegetable oil, fry the onion until transparent, add the carrots and continue frying for 3 minutes. Add the mushrooms, salt, pepper, and simmer until all the liquid has evaporated from the mushrooms. Set aside a few fried mushrooms for serving.
Step 2
Boil the potatoes. Place the potatoes in a saucepan, add salt, pour in water and cook until done.
Step 3
Make a puree. Place the fried mushrooms, onions and carrots into a saucepan with the potatoes. Cook together for 10 minutes. Pour the vegetable broth through a sieve and set aside. Puree the soup using a blender, gradually adding cream. Let the soup sit for 5-10 minutes.
Cream of champignon soup with potatoes - FAQ About Ingredients, Baking Time and Storage
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