Cream soup of champignons and potatoes
4 servings
30 minutes
Mushroom and potato cream soup is a harmony of tenderness and rich flavor. Its roots trace back to Russian cuisine, where simple yet hearty ingredients have always formed the basis of culinary traditions. The aroma of sautéed onions and mushrooms reveals the depth of flavor, while cream adds softness and a velvety texture. Potatoes provide thickness and make the soup warming, ideal for cool evenings. It can be enjoyed as a standalone dish or with crispy croutons that complement the creamy consistency with a light crunch. This soup not only delights the palate but also offers comfort, reminding one of home warmth and family dinner traditions.
1
Put 4–5 medium potatoes to boil.
- Potato: 4 pieces
2
Clean the onion and mushrooms. Chop the onion finely and slice the mushrooms. Sauté the onion in butter until translucent, then add the mushrooms. Cook until the mushrooms are done, stirring constantly to prevent burning.
- Onion: 2 pieces
- Button mushrooms: 300 g
3
When the potatoes are cooked, drain the water but you can leave a glass of the water in which the potatoes were boiled just in case. Add mushrooms and onions to the potatoes, add cream, salt, pepper and blend. If you think the soup is too thick, add that water.
- Button mushrooms: 300 g
- Onion: 2 pieces
- Cream 20% fat: 500 ml
- Salt: to taste
- Ground black pepper: to taste
4
Serve with croutons.
