Creamy Mushroom Soup with Sour Cream
A delicate creamy soup made with fresh mushrooms and rich cream, perfect for lunch on cold days.
Ingredients
- GALYCHYNA ultrapasteurized cream 200 g
- fresh mushrooms 300 g
- onion 1 pc
- potato 2 pcs
- vegetable broth 600 ml
- butter 1 tbsp
- salt and pepper to taste
We add only what we sell. The rest is up to you.
Method
- Dice the onion finely and sauté in butter until golden brown
- Wash the mushrooms, slice them and add to the onion, cook for 5 minutes
- Peel the potatoes, dice them and add to the boiling broth
- Simmer for 10 minutes until potatoes are tender
- Add the sautéed mushrooms and onion to the soup
- Pour in GALYCHYNA cream, stir and heat through without bringing to a boil
- Season with salt and pepper to taste
