- White mushrooms - 0,5 Kilogram
- Bow - 1 piece
- Carrot - 1 piece
- Cream - 150 milliliters
- Potatoes - 3 pieces
- Salt - - To taste
- Sweet pepper ground - - To taste
- Spicy herbs - - To taste (tarragon, marjoram, etc. - what is more like it)
So, my mushrooms and clear of debris, if fresh, and quite sensitive in the warm, if frozen. We cut into pieces. We clean and finely chop the onion, pass it in a well-heated frying pan or saucepan. After a couple of minutes, add the carrots, grated. Stir, fry for a few more minutes. Add the chopped mushrooms. Let them give the moisture and leave ten minutes with vegetables. If we cook in a saucepan - just add water to it (not to the very edges, of course!), And if in a frying pan - we spread its contents into a pot of boiling water. Let the soup will leave for 15-20 minutes on low heat. Solim. While the soup gurgles on the stove, we will peel and cut the potatoes into small cubes. We throw it into a pan and cook until ready, after which the contents of the pan are crushed in a blender. We warm the cream and add a thin trickle into the soup. Add the spices, stir, warm again, not bringing to a boil, pour on the plates and sprinkle the soup with croutons. That's all - a pleasant appetite!
Servings: 3-4