Soup-puree with Zucchini and Mushrooms.

by Editorial Staff

Ingredients

  • champignons 1 kg.
  • zucchini 1 pc. (average).
  • shallots (can be replaced with white, onion) 1 pc.
  • red onion o, 5 pcs.
  • potatoes 7 pcs.
  • cream 22% 200 gr.
  • apple cider vinegar 2 tablespoons
  • water 1.2 liters.
  • salt, Italian herbs, a sprig of basil (red).
  • olive oil.

Directions

  1. Peel and chop the onion … red into half rings, and shallots into rings … separately from each other.
  2. Wash the champignons, pour boiling water for 3-4 minutes … cut …
  3. Cut the zucchini into small cubes.
  4. Peel the potatoes, cut into slices and cook … (1.2 liters of water) … over low heat.
  5. Meanwhile, fry the chopped shallots, add the mushrooms … bring to readiness and remove from heat.
  6. Fry red onions separately, add zucchini, fry, stirring constantly … then add mushrooms and shallots, seasonings to the zucchini, then vinegar … over high heat, evaporate the vinegar until the smell disappears …
  7. In the already boiled potatoes with broth … add mushrooms with zucchini and onions from the pan … without turning off the fire under the fire, but making it as small as possible …
  8. We check for salt, if necessary, add more salt … pour in the cream … and use a blender to grind the soup in puree.
  9. Bring to a boil …. The soup is ready !!!

ENJOY YOUR MEAL!!! VERY TASTY!!!

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