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Home › Recipes › Altaisky cream-soup with porcini mushrooms


Altaisky cream-soup with porcini mushrooms

Directions:


1
Chop the onion finely. Wash mushrooms and dry carefully.
2
Warm up a mix of olive oil and butter in a deep frying pan. When the oil stops fizzling, fry the onion until soft. Add mushrooms and fry for about five minutes.
3
Pour broth into a saucepan and bring it to a boil. Add mushrooms with onions and cook on medium heat for about ten minutes.
4
Beat the ingredients with a hand blender until smooth. Return to the fire, add salt, pepper and cream, stir well. Bring to a boil and remove from heat.
5
Serve soup with fresh herbs on the top.


Ingridients:

Porcini mushrooms— 400 g fresh mushrooms or 250 g frozen mushrooms;
chicken broth - 2 cups;
onion - 1 piece;
30% cream - 1 glass;
butter - 50 g;
olive oil - 2 tablespoons;
salt, pepper, greens - to taste.