Cream soup of champignons with potatoes

Classic mushroom cream soup is prepared with cream, champignons and garlic, but the dish can be supplemented with potatoes. Then the soup will have a thicker consistency, brighter taste, and will also be more satisfying. Cream soup of champignons with potatoes is prepared in several stages. First, the vegetables are fried in a saucepan, then stewed with cream, and finally whipped to a soft puree. You can serve the soup with a baguette.

1. Calories
   70,35 kcal
2. Protein
   1,77 gram
3. Fat
   3,95 gram
4. Carbohydrates
   7,16 gram
5. ~ Time
   50 Min
6. Pepper
7. Complexity

Products per 1 serving:

1. Champignons

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   250 g
2. Cream 10% fat content

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   3 tbsp. l. = 75 g
3. Potato

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   300 g
4. Carrot

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   80 g
5. Onions

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   80 g
6. Water

   ---

   
   250 ml = 250 g
7. Garlic

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   3 cloves = 15 g
8. Paprika

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   0.5 tsp. = 1.5 g
9. Salt

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   0.5 tsp. = 3.5 g
10. Vegetable oil

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    2 tbsp. l. = 34 g
11. Dill

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    2 branches = 4 g
12. Green onions

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    2 branches = 16 g

Steps:

1. 
   Wash and peel the vegetables and mushrooms. Finely chop the onion, pass the garlic through a press. Grate the carrots and cut the potatoes into cubes. Slice the champignons into thin slices. Heat a saucepan with vegetable oil. If you want to cook soup with broth, cook it in advance.
2. 
   Send chopped vegetables (onions, carrots and garlic) to fry in a preheated saucepan. Add champignons to the vegetables and fry them until golden brown. Cut the potatoes into cubes and fry with the mushrooms for 10 minutes.
3. 
   Spices and cream will be the final stage of preparing the soup. Add them to the saucepan. Fill all ingredients with water or broth. Next, cook the soup for 20 minutes. Take a blender and beat all the products well until smooth.
4. 
   Pour the soup into a small plate and sprinkle with herbs.