/ Recipe: Champignon soup puree

Recipe Mushroom soup with mushrooms

  • Champignons - 300 Grams
  • Potatoes - 5-6 Pieces (medium size)
  • Bow - 1 piece
  • Carrot - 1 piece
  • Milk - 1 Glass
  • Butter - 60 Grams
  • Flour - 2 Art. Spoons
  • Dill greens, parsley - 30 Grams
  • Salt - 1 Teaspoon (to taste)
  • Black ground pepper - 2 Pinches (to taste)

Prepare all the soups necessary for soup,That they were at our fingertips. We clean potatoes, onions and carrots. We cut potatoes, salt, pour water and set to cook. We pour the water so that it covers the potatoes a little. Otherwise, the soup can turn out to be liquid. We clean and cut mushrooms. Several pieces can be cut with plates and left to decorate the ready soup. The rest of the mushrooms we cut less. We rub the carrots on a grater, cut the onions into cubes. Fry in a frying pan with mushrooms in butter for about 10 minutes. Sprinkle the contents of the pan with flour, stir well and fry for a couple of minutes. Then pour in milk, salt and pepper. We leave it for 7-10 minutes. The potato was cooked. We transfer it to a larger pot (I usually cook potatoes in a small saucepan - so much faster). We spread the contents of the frying pan to the potatoes and crush them with a blender. The washed greens finely chopped and sprinkled with her soup when serving. If you left the plates of mushrooms - fry them and nicely arrange in a bowl with soup.

Servings: 5-6

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