Description
This gentle nourishing soup to warm you on a cold autumn evening. So...
Ingredients
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Potatoes
800 g
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Mushrooms
300 g
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Onion
2 piece
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Butter
40 g
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Milk
350 ml
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Bread
150 g
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Salt
-
Black pepper
-
Dill
1 coup
Cooking
Potato peel, wash and cut into small pieces. Boil in a liter of water. The water is not drained!!
Onions and mushrooms cut arbitrarily, but not too big (a couple of mushrooms to leave for decoration)
Melt a piece of butter
And fry the onion until Golden brown.
Add to the onions mushrooms.
Fry until cooked mushrooms.
Add mushrooms and onions to the potatoes (again, water does not drain!).
Add milk or cream. Sprinkle with salt and pepper to taste
And milled all the immersion blender until a creamy texture. Bring the soup to a boil and cook for 5 minutes.
Meanwhile, arbitrarily cut white bread.
Melt remaining butter and add bread. For taste I'm still percu and add dried dill. Send toast in the oven (since I have no oven, I cook the French toast in the convection oven at maximum temperature - four minutes).
Cut and fry the remaining mushrooms.
Mushrooms and croutons are ready, now it is small:) Cut the greens.
Pour our soup bowls. I have a mug-tureen, I think it gives greater comfort:) Decorate with mushrooms, croutons and greens.
Soup is very gentle and nourishing. Bon appetit!
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