Soups

Cream soup with leek and mushrooms

Cream soup with leek and mushrooms

Ingredients for making cream soup with leek and mushrooms

  1. Water 1 liter
  2. Leek 2 pieces
  3. Potato 5 pieces
  4. Onion 1 piece (small)
  5. Garlic 1 clove
  6. Champignons 5-6 pieces
  7. Butter 1 tablespoon
  8. Salt to taste
  9. Pepper to taste
  • Main Ingredients: Potato, Onion, Mushrooms
  • Serving 5-6

Inventory:

Saucepan, blender, soup ladle, kitchen knife, cutting board.

Cooking:

Step 1: prepare the ingredients.


Rinse vegetables and mushrooms, peel. Cut leek into thin rings. Crush the garlic clove. Cut the onion with feathers or half rings. Crush potatoes into cubes, and mushrooms into thin slices.

Step 2: fry the leek.


Melt the butter at the bottom of the pan and fry the leek in it until soft. Cook over medium heat, stirring frequently.

Step 3: Cook the soup.


Add potatoes, onions to the leek pan and continue to fry all over the place for 3-4 minutes. Then pour 1 liter of water.

Add chopped garlic clove. Cover and cook until the potatoes are soft.

Step 4: grind the soup with a blender.


When the vegetables are cooked, remove the soup from the heat and carefully beat it with a blender. Just do not burn yourself.

Step 5: add the mushrooms to the cream soup.


Season the cream soup with salt and pepper, and then add the champignon slices. Simmer until mushrooms are cooked, i.e. 10-12 minutes.

Step 6: Serve the cream soup with leek and mushrooms.


Cream soup is served hot, immediately after cooking. It turns out quite thick in consistency and very tasty. The soup is hearty, and at the same time contains few calories, because it only contains vegetables and mushrooms.
Enjoy your meal!

Recipe Tips:

- Serve with crispy croutons or add a little sour cream when serving.