Potato Mushroom Cream Soup
Soups • French
Description
Potato Mushroom Cream Soup
Ingredients
- Salad Potatoes 0 lbs
- Milk 0 qt
- Fresh Mushrooms 20 oz
- White Part of Leek 1 piece
- Butter to taste
- Salt to taste
- White Pepper (whole) to taste
- Olive Oil to taste
Step-by-Step Guide
Step 1
Peel the potatoes, cut them in half, pour boiling water over them, bring to a boil, and cook until semi-soft, about 15 minutes.
Step 2
At the same time, separate the mushroom stems and chop them very finely. Also chop the leek finely. Cut the caps into medium pieces. In a heavy-bottomed pot, heat 2 tablespoons of butter, add the mushrooms and leek, season with salt, and sauté over high heat for 5 minutes. Then pour in the milk, bring to a boil, and simmer on low heat for 10 minutes.
Step 3
Blend the milk with the mushrooms and leek in a blender until smooth, then return to the pot. Add the potatoes, pouring in a bit of the broth. Season with salt and pepper. Cook until the potatoes are completely soft, then mash them directly in the pot with a potato masher to achieve a thick soup. Serve, drizzled with olive oil.
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