A simple recipe: creamy soup with mushrooms

In winter, I want something nourishing and scorchingtasty, but at the same time refined and unusual. Soup-puree - an excellent solution: a thick mushroom flavor and a delicate sweetness of cream in a weightless creamy consistency. In addition, the preparation of such a dish will require a minimum of effort and culinary skills - just a little time and a set of products that will be found in any refrigerator.

Ingredients

Mushrooms (dried or fresh) - about 100 g

Broth - 1, 5 liters

Two or three medium-sized potatoes

Bulb

Cream - 1 glass

Cooking method

Prepare broth - meat or vegetable: slightly cool and strain. In the broth put the mushrooms and leave "infused" for about an hour. The best option is dry white mushrooms: their aroma will shade the creamy taste of soup. Fresh champignons, olives or chanterelles - another luscious alternative

Peeled potatoes cut into small blocks in a thickness of one and a half centimeters

In the broth with slightly mashed mushrooms put the cut potatoes and put on fire

Cut the onions and fry until golden brown

Remove the ready soup from the fire (readiness is checked by the degree of softness of the potato). Drain into a separate container a glass of broth, add to the soup browned onion and cream

Using a blender, bring the mixture to a homogeneous state, carefully whisking and adjusting the thickness of the broth from the container. The texture of the soup should be dense, smooth and creamy