Mushroom And Saffron Soup

1. 1

   Wash the mushrooms and cut into pieces.

2. 2

   Peel and dice both the onion and potatoes.

3. 3

   Soak some strands of saffron in water for 20 minutes.

4. 4

   In a large saucepan, melt the butter, add the onion and potatoes and gently brown.

5. 5

   Add the mushrooms and cook for a few minutes.

6. 6

   Add the stock, milk, and salt to taste, cover and bring to the boil on medium heat.

7. 7

   Remove from the heat and add to a blender. Puree until smooth.

8. 8

   Return to the heat for a few minutes, add the saffron and mix.

9. 9

   Serve with a sprinkling of sage.

* Per serving · 4 servings · Values may vary.

No additional tips available.