Creamy Champignon Soup with Sour Cream and Butter
6 servings
60 minutes
The simplest of mushroom soups, which can be easily and quickly prepared in any kitchen, even if the season for porcini mushrooms and boletus mushrooms has long since passed. Champignons are sold all year round, and if you happen to have one dried forest mushroom lying around, you can grind it in a blender and sprinkle it on the finished soup. It also wouldn't hurt to add some crispy croutons and herbs to the basic recipe: parsley, dill or green onions.
1
Put the peeled chopped potatoes in water and boil until it starts to boil.
- Potato: 6 pieces
2
Fry the onion in butter.
- Butter: 50 g
- Onion: 1 piece
3
Add chopped mushrooms to the onion and fry until golden brown (maximum 5 minutes).
- Champignons: 300 g
4
Put onions and mushrooms in a pot, boil for 15 minutes.
- Onion: 1 piece
- Champignons: 300 g
5
Blend until smooth.
- Salt: to taste
- Ground black pepper: to taste
6
Pour in a glass of sour cream, cook for 10 minutes.
- Sour cream: 1 glass