🍄馬鈴薯蘑菇濃湯 
🍄Potato and Mushroom Cream Soup
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!
🍄Potato and Mushroom Cream Soup
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!
Cooking Instructions
- 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.
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