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
- Peel and chop the onion … red into half rings, and shallots into rings … separately from each other.
- Wash the champignons, pour boiling water for 3-4 minutes … cut …
- Cut the zucchini into small cubes.
- Peel the potatoes, cut into slices and cook … (1.2 liters of water) … over low heat.
- Meanwhile, fry the chopped shallots, add the mushrooms … bring to readiness and remove from heat.
- 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 …
- 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 …
- We check for salt, if necessary, add more salt … pour in the cream … and use a blender to grind the soup in puree.
- Bring to a boil …. The soup is ready !!!
ENJOY YOUR MEAL!!! VERY TASTY!!!
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