🍄Potato and Mushroom Cream Soup

Name: 🍄Potato and Mushroom Cream Soup
Cuisine: American
Ingredients: 400 g potatoes; 200 g onions; 1 box (200 g) mushrooms; 1 1/4 cups (300 ml) fresh milk; 3 1/3 cups (800 ml) water; 1 1/2 tablespoons (20 g) unsalted butter; Seasonings:; 1 teaspoon salt; Black peppercorns to taste

小毓の饗樂廚房 @syu_kitchen

Use potatoes instead of flour and sauté onions to enhance the sweetness of this creamy and delicious soup. You'll definitely want bowl after bowl!

小毓の饗樂廚房 @syu_kitchen

Use potatoes instead of flour and sauté onions to enhance the sweetness of this creamy and delicious soup. You'll definitely want bowl after bowl!

Saved

Ingredients

400 gpotatoes
200 gonions
1 box (200 g)mushrooms
1 1/4 cups (300 ml)fresh milk
3 1/3 cups (800 ml)water
1 1/2 tablespoons (20 g)unsalted butter
Seasonings:
1 teaspoonsalt
Black peppercorns to taste

Saved

Steps

1

Wash, peel, and cut the potatoes into small pieces; slice the mushrooms; peel and chop the onions. Set aside.
2

Melt the butter in a pot over low heat and sauté the onion pieces for about 3 minutes until they are translucent.
3

Add the potatoes and water to the pot, and bring to a boil over medium-high heat. Add the mushrooms and continue to cook over medium heat for 20 minutes.
4

Use an immersion blender or whisk (preferably a blender) to blend the ingredients into a creamy soup. For a chunkier texture, remove some mushrooms before blending. (Insert the immersion blender before turning it on at the lowest speed to avoid splashing and burns.)
5

Add the fresh milk and continue to cook for 5 minutes. Finally, season with salt and black peppercorns to taste.
6

Note: If using an immersion blender or whisk, it's best to use a deep soup pot to prevent splashing and burns.