Montenegro – Cream Of Mushroom Soup

1. 1

   Remove the earthy part of the mushroom stems, quickly rinse under water and pat dry gently.

2. 2

   Slightly heat olive oil in a large skillet. Saute onions on medium low, stirring constantly. Add mushrooms and cook for 3 minutes over high heat, stirring constantly. Finally, add the carrots, celery and potatoes and saute for 3 minutes. Season to taste with salt and pepper.

3. 3

   Cover with boiling water and cook for 45 minutes over medium heat. Add the heavy cream 5 minutes before the end of cooking and stir regularly.

4. 4

   Put everything in a blender and blend until it smooth.

* Per serving · 4 servings · Values may vary.

No additional tips available.