Mushroom Soup with Cream
Soups • European
Description
Mushroom Soup with Cream
Ingredients
- Aspen mushrooms 10 oz
- Pearl barley ½ cup
- Salad Potatoes 2 pieces
- Carrot 1 piece
- Cream 1 cup
- Spices to taste
- Dill to taste
- Onion 1 piece
- Vegetable Oil 0 fl oz
Step-by-Step Guide
Step 1
Cook the barley. Finely chop the mushrooms and sauté them in hot oil. Separately, sauté the grated carrot and chopped onion.
Step 2
In a pot, boil the diced potatoes. Do not drain the water; add the carrot-onion sauté to it and blend everything with a mixer or blender until you achieve a very thin, homogeneous puree.
Step 3
Place on low heat, pour the cream into the pot, and add the pearl barley. Bring to a boil and remove from heat. Sprinkle with dill.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!