Potato and mushroom cream soup

Photo: archive of the press service of the TV channel “Food”
Potatoes3 piecesFresh champignons100 gramsMushrooms100 gramsGarlic6 teethBulb onions1 piecePine nuts30 gramsCream200 milliliters100 millilitersRefined vegetable oil20 grams7 gramsPepper5 grams
  • Servings:
  • Preparation time:5 minutes
  • Cooking time:30 minutes
  • Flow temperature:Hot dish
  • Processing Type:Cooking

TV channel chef"Food"told how to cook fragrant and warming cream soup of mushrooms and potatoes.

Cooking method:

Chop large potatoes, mushrooms and 100 g of oyster mushrooms. Peel the onions and garlic. Randomly chop the onion and garlic - thin plates. Crush nuts with a knife.

Heat the saucepan with the addition of vegetable oil, lay out the potatoes and onions, cover with a lid and fry a little. Add cream 22% and 100 ml of water, let it boil.

Heat another stewpot with vegetable oil and fry the garlic until golden brown.Add mushrooms to potatoes, mix, cover with lid and cook until ready. Grind hand blender, salt and pepper.

Before serving, lay out in a plate, decorate with greens, pine nuts and roasted garlic.

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