Mushroom puree soup with cream

Step-by-step cooking

1. Step 1:

   

   How to cook mushroom soup puree? Prepare the specified ingredients. You should especially pay attention to the freshness of mushrooms and the quality of butter. I took 20% cream, but you can take less fat.

2. Step 2:

   

   Oyster mushrooms have very hard (rubber) legs, so they will be used in the soup itself only for making broth. Rinse the mushrooms very well under running water, cut off the caps. Put only the legs of mushrooms in a saucepan, fill with water and cook for 10-15 minutes from the moment of boiling.

3. Step 3:

   

   Thoroughly wash, peel and slice the potatoes. The soup with potatoes will be mashed, so the size of the sliced potatoes will only affect the total cooking time of the soup.

4. Step 4:

   

   Cut the mushroom caps into small or medium pieces. Chop the onion finely.

6. Step 5:

   

   Melt butter in a frying pan, fry a little chopped onion. Add the chopped oyster mushrooms and fry over medium heat, stirring constantly, until the mushrooms are ready.

7. Step 6:

   

   Remove the oyster mushroom legs from the pan in which the mushroom broth was cooked and put the sliced potatoes. Cook until the potatoes are ready, adding salt and pepper to taste.

8. Step 7:

   

   Add oyster mushrooms fried until tender to a saucepan with ready potatoes, pour cream and bring the soup to a boil. Check for salt and pepper, add spices if necessary.

9. Step 8:

   

   Puree the finished soup with an immersion blender and you can serve it by adding fried mushrooms, fresh herbs or white bread crackers if desired.