Grape Mushroom Potato Soup
by Editorial Staff
Summary
| Prep Time | 1 hr |
| Cook Time | 35 mins |
| Total Time | 1 hr 35 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 350 g potato (s)
- 400 g mushrooms
- 2 medium onion (s)
- 40 g butter
- 100 ml cream
- 2 tablespoon flour
- 1 ½ liter vegetable stock
- Oil for frying
- nutmeg
- Salt and pepper, whiter
- Parsley for garnish
Print Recipe
Pin Recipe Instructions
- First peel and dice the potatoes and cook them in the vegetable stock, this takes up to 30 minutes. Meanwhile, cut the mushrooms into slices and the onions into cubes.
- Fry the mushroom slices and onion cubes in oil in a soup pot, move to the edge of the pot and put the butter in the middle. Then mix the flour well with the butter (make sure there are no lumps!). Add the cream and mix everything in the saucepan.
- Now puree the potato pieces in the vegetable stock and put everything in the soup pot. Season to taste with salt, nutmeg and white pepper and simmer for a good 5 minutes with the lid closed.
- Rice goes very well with it. If you want, you can refine the soup with parsley.
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