This is a basic recipe that anyone can add to their liking.
In Lent, which will last until April 15, many are switching to a lenten menu, either for religious reasons, or simply to get used to healthier food after the New Year holidays with plentiful tables.
Mushroom cream soup is a simple and tasty dish that everyone can complement according to their taste. The easiest way to cook mushroom soup is from the most affordable mushrooms – champignons, but if you want to add flavor, it is better to supplement them with forest mushrooms with a stronger aroma, such as dried porcini mushrooms.
Focus will tell you how to cook a delicious mushroom cream soup.
Cream soup with mushrooms
Vegetable broth, or water – 1.5 l; Mushrooms – 300 gr; Four potatoes; One onion; Two cloves of garlic; Thyme, vegetable oil, black pepper.
Heat vegetable oil in a saucepan and fry finely chopped onion and garlic until translucent.
Then add the diced potatoes and sliced mushrooms. Pour in the vegetable broth or hot water, season with salt and simmer uncovered for about fifteen minutes.
When the potatoes are ready, pour off half the liquid and grind everything that is in the pan with an immersion blender. Add the broth until the thickness of the soup satisfies you. Add thyme.
Then bring the soup to a boil and cook over low heat for about five minutes. The soup is ready.
You can fry croutons of white or black bread to it in vegetable oil. You can add slices of mushrooms fried in vegetable oil. Either way, it will be delicious.
You can also cook a delicious lean pickle with pickles and barley.
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