Mushroom cream soup
Author:
Dasha Malahova
Servings: 2
Cooking time: 30 min
Delicious, flavorful and creamy, that's exactly the kind of soup Dasha is making today! And we offer you to serve cream soup from mushrooms in the style of Cappuccino with milk foam.
Ingredients
| mushrooms 200-250 g |
| onion 1/2 pc |
| parsley root 1/4 pc |
| cream (20%) 200 ml |
| potatoes 1 pc |
| milk 150 ml |
| vegetable oil |
| parsley |
| salt |
| black pepper |
Instructions
Step 1
Finely chop the onion and saute it in vegetable oil until golden. Add finely chopped parsley root, peeled and finely chopped potatoes and halved mushrooms. Pour boiling water, salt to taste and cook until tender.
Step 2
Pour the soup into a blender, add the cream and blend. Add a little parsley for color and whisk again.
Step 3
Spoon the soup into glass bowls.
Step 4
Prepare the milk foam: heat the milk without bringing it to the boil. Whisk with a mixer into the foam and spoon it on top of the soup. Garnish with black pepper.
