Creamy mushroom soup with Jums bread
A creamy mushroom soup with crispy Jums bread — a traditional autumn dish for family lunch.
Ingredients
- Rye bread with caraway JUMS frozen 200 g
- Fresh mushrooms 300 g
- Potatoes 2 pcs
- Onion 1 pcs
- Cream 150 ml
- Vegetable broth 800 ml
- Butter 2 tbsp
- Salt and pepper to taste
We add only what we sell. The rest is up to you.
Method
- Cut the rye bread into pieces and dry in the oven until crispy, then set aside.
- Slice the mushrooms, cut the potatoes into cubes, and finely chop the onion.
- Fry the onion and mushrooms in butter until golden brown.
- Add the potatoes, pour in the vegetable broth and simmer for 15 minutes until the potatoes are tender.
- Pour in the cream, bring to a boil and remove from heat.
- Blend the soup with an immersion blender until your desired consistency is reached.
- Season with salt and pepper, pour into bowls.
- Serve the soup with crispy croutons made from Jums bread.
