Классический грибной крем-суп со сливками

The original classic version of cooking light cream of mushroom soup. Serve with toasted baguette.


  • water 2-2.5 l
  • potatoes 500 g
  • mushrooms 300 g
  • cream 150-200 ml
  • onion 1 PC.
  • carrot 1 PC.
  • vegetable oil 3 tbsp.
  • Bay leaf 1 PC.
  • salt ½ tsp
  • ground black pepper


+ 1 hour 20 minutes

  • Vegetables wash, peel, cut into.
  • Stew the onion with oil, add carrots, stir fry a couple minutes.
  • Add diced potatoes, simmer for another 5 minutes.
  • Pour in a pan of water, cook until the vegetables soften, add the Bay leaf.
  • During this time peel and chop the mushrooms, simmer the mushrooms for 6-7 minutes, the liquid should evaporate all and season with salt and pepper.
  • Out of the pan with the vegetables, remove Bay leaf, in a blender to turn the contents into a puree.
  • Add mushroom roasting.
  • Pour the cream, mix well, bring to boil.


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