Description
Very simple and quick recipe, which, however, we were pleasantly surprised. But most of all I was surprised how this soup with great pleasure ate my little three year old granddaughter.
Ingredients
-
Mushrooms
500 g
-
Potatoes
4 piece
-
Leeks
1 piece
-
Carrots
1 piece
-
Celery root
-
Sour cream
4 Tbsp
-
Flour
1 Tbsp
-
Salt
-
Black pepper
-
Greens
1 coup
-
Water
1.5 l
Cooking
Wash vegetables and clean. Instead of mushrooms you can use fresh porcini or other wild mushrooms, the soup will be more fragrant. Of leeks, use white and light green part.
Carrots and celery to grate on a coarse grater, onion cut very finely. Potatoes slice it into thin strips (I do this on the slicer Berner). Mushrooms wash and dry or clean, then grate on a coarse grater.
In a large saucepan heat 2-3 tbsp oil, add the carrots and celery and fry until soft.
Add leek, mix well.
Add mushrooms,
Season with salt and pepper and simmer until the liquid evaporates.
Add the flour and mix well.
Then add sour cream and again mix well.
At the last minute add the chopped greens and cook, stirring, for 3-4 minutes.
In boiling water, drop the potatoes, bring to boil, reduce the heat to minimum and cook for 5 minutes. If the potatoes are sliced, about 10 minutes.
Add to the pan the contents of the pan and boil after boiling for 5 more minutes or until potatoes are done.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.