Creamy Mushroom and Potato Soup with Croutons
Soups • French
Description
Creamy Mushroom and Potato Soup with Croutons
Ingredients
- Mushrooms 20 oz
- Potatoes 4 pieces
- Onion 2 pieces
- Butter 4 tablespoons
- 22% Cream 5 fl oz
- Water 2 cups
- Salt to taste
- Ground Black Pepper to taste
- Croutons 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.
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