VEGETARIAN

Creamy Mushroom and Potato Soup with Croutons

Soups | French cuisine

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

Creamy Mushroom and Potato Soup with Croutons

Ingredients

Mushrooms - 21.2 oz
Potatoes - 4 pieces
Onion - 2 pieces
Butter - 4 tablespoons
22% Cream - 7 fl oz
Water - 2 cups
Salt - to taste
Ground Black Pepper - to taste
Croutons - 3.5 oz

Step by Step guide

Step 1

Prepare the croutons. Trim the crusts off the bread slices, cut them into cubes, place them on a baking sheet, and bake in a preheated oven at 180°C (350°F) for 10 minutes. Remove, drizzle with oil, and toss with a mixture of herbs.

Step 2

Slice the fresh mushrooms into large pieces and sauté them in butter until golden brown in a separate pan. Cut the potatoes into large cubes and the onion into half rings, then sauté until semi-cooked in a deep saucepan with butter.

Step 3

Pour water into the saucepan with the vegetables, bring to a boil, cook for 5 minutes, add the mushrooms, and while stirring, gradually introduce the cream.

Step 4

Bring the soup to a boil, season, sprinkle with herbs, and blend with an immersion blender. Bring to a boil again, pour into bowls, and serve with croutons.