Creamy Potato Soup with Champignons
The consistency of the cream soup should be smooth and thick. If it is too thick, use the potato cooking water to thin it out. The dish can be reheated on the stove over low heat or in a microwave oven. This quantity of ingredients is calculated for 8-10 servings.
- Total cooking time
- not set
- Number of servings
- 8
- Recipe difficulty
- 2 / 5
Ingredients
for 8 servings
- champignons 300 g
- potato 600 g
- onion 200 g
- cream 500 ml
- salt
- pepper
- vegetable oil
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Instructions
Step 1 of 9
Peel the potatoes and cut them into medium pieces.
Step 2 of 9
Cover the vegetables with water just enough to barely cover them. Salt and cook until done.
Step 3 of 9
Drain the water from the pot with the cooked potatoes and mash them into a puree.
Step 4 of 9
Finely chop the onion.
Step 5 of 9
Slice the mushrooms.
Step 6 of 9
Sauté the chopped onion in vegetable oil.
Step 7 of 9
Add the mushrooms to the onion, salt slightly and fry until all liquid has evaporated.
Step 8 of 9
Blend the mushroom and onion mixture using a blender.
Step 9 of 9
Combine the mushroom mixture with the potatoes, pour in the cream, add salt and pepper. Blend. Heat almost to boiling, but do not boil (similarly when reheating). Garnish with herbs before serving.
