Cream of mushroom soup
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We make a soup from chicken meat, potatoes, peppers, cauliflower and vegetables. When they are cooked, take out the vegetables, the meat and keep the soup.
We put a liter of water to boil. We clean and wash the mushrooms, cut them into pieces and immerse them in boiling water. We take them out after 2 minutes and strain them, so they clean well.
In a pan, put the oil and sauté the finely chopped onion. Then add the mushrooms and half of the soup off. Let the soup drop and soften the mushrooms. We pass this composition with the blender, together with the vegetables taken out of the soup. Put it back on the stove, adding the remaining soup, depending on how creamy we want the soup to be.
For a special taste, add the chopped garlic, sour cream, salt, pepper, parsley, after the cream soup is ready.
Serve with diced toast.