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Cream of vegetable soup with mushrooms

Cream of vegetable soup with mushrooms


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Today I made a soup with few calories but very very good in taste. Of course Alex didn't want to taste it, but that's no longer a novelty. :)
We need vegetables according to preference. I put what I had around the house.

  • -1 onion
  • -4 carrots
  • -4 potatoes
  • -a few bunches of cauliflower
  • -400 g mushrooms
  • -salt, a little oil
  • -cream and croutons for serving
  • - you can add parsley or parsnip root, celery, etc. (I didn't have it so I didn't put it)

Servings: 6

Preparation time: less than 60 minutes

RECIPE PREPARATION Cream vegetable soup with mushrooms:

Put onions and carrots in a pot to boil. When the carrots are almost cooked, add the cauliflower and potatoes and simmer until the vegetables have softened. Then strain it, but without throwing away the water in which the vegetables were boiled. Cut the mushrooms into thin slices and fry them in a little oil. (I hardened them in the Teflon pan, so that a teaspoon of oil reached me) Put the vegetables in a bowl and pass them with the vertical mixer. Pour the water in which the vegetables were boiled over the vegetable puree, add salt after the gut, put the hardened mushrooms and let it boil for another 5 minutes. Serve with sour cream and bread croutons or toast.