The secret to making mushroom puree soup, like in an expensive restaurant

• Medium-fat cream, 0.5 liters.
• Onion, 200 grams.
• Vegetable oil, 3 tablespoons.
• Fresh champignons, 350 grams.
• Ground black pepper, to taste.
• Potatoes, 500 grams.
• Salt to taste.

Mushroom soup — champignon puree. Recipe for preparation.

Peeled potatoes are cut into medium-sized cubes. Boil in salted water.
Chop the onion finely and fry in oil.

Wash the champignons, chop them and add to the skillet with the onion. We determine readiness when the mushrooms acquire a golden crust.

Let the fried mixture cool slightly and puree with an immersion blender.

From the pot with boiled potatoes, remove most of the water (leave just a little), and add the pureed mushroom mixture.

Next, add the cream and start blending. The soup can be whipped into a homogeneous mass or left with small pieces of champignons and potatoes.

Return the pot with the soup to the stove and boil until it reaches a boil. Important! Do not let it boil!

Add salt and spices to taste.

Mushroom soup — champignon puree is served with croutons. It can also be served with slices of fried champignons. Before serving, garnish the dish with herbs.