Creamy mushroom soup - recipe with step-by-step photos

Ingredients for 4 - 6 servings:

• 400 grams of fresh mushrooms
• 350 milliliters of water
• 350 grams of peeled potatoes
• 200 milliliters of fresh cream
• 4 spoons with olive oil
• 1 onion
• 1 laurel leaf
• pepper
• salt

In a pan, add 2 spoons with olive oil and the thinly chopped mushrooms. Cook at moderate fire for a few minutes until the water evaporates. When ready put it aside.

In another pot, heat the remaining olive oil. Add the chopped onion and fry it for a minute.

Add the chopped potatoes and fry for a minute. Add the water and the laurel leaf, cover and let it cook at slow fire .

When the potatoes are tender, take out the laurel leaf and mash the potatoes/onion composition.

Add the mushrooms and mix until well incorporated.

Add the fresh cream, the salt and the pepper and mix.

Cook everything for a few minutes at slow fire. If too thick, add some more water before boiling.

Enjoy!

The original recipe can be found here