Description
Hi all! This gentle cream soup. Rich mushroom flavor, velvety structure, refreshing addition parsley sauce. Hard to resist, easy to prepare!
Ingredients
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Mushrooms
450 g
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Potatoes
4 piece
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Onion
1 piece
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Broth
1 l
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Mustard
1 Tbsp
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Sour cream
1 Tbsp
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Parsley
50 g
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Vegetable oil
30 ml
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Salt
-
Black pepper
Cooking
Mushrooms, potatoes and onion and coarsely chop. Heat a little vegetable oil in a saucepan, lightly fry everything for 5 minutes, stirring constantly.
Add the broth (1 l), add salt and pepper to taste. Bring to boil, cover and subtract the heat to below medium level and cook for 45 minutes.
Meanwhile you can do the sauce. In a saucepan bring to boil the water, add the parsley without coarse twigs (50 grams), simmer for 5 minutes. Keep 30 ml of broth.
Boiled greens to put in the blender, add salt, 30 ml of decoction and 30 ml of vegetable oil. Grind.
Vegetables with mushrooms separate from the broth. Put into a blender, crushing, gradually add the broth until then, until the soup will become creamy consistency. It should be neither too thick nor too runny. At the end add 1 tbsp of sour cream or cream and 1 tbsp mustard.
Ready soup should be served warm, richly flavored parsley sauce. Very tasty!
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