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Creamy mushroom soup with potatoes
Mushrooms, Boiled potatoes, Onion, Olive oil, Vegetable stock cube.
Nutrition per 100 g
- Energy
- 61 kcal
- Protein
- 2.5 g
- Carbohydrates
- 10.3 g
- Fat
- 1.6 g
- Fibre
- 1.3 g
Values are approximate and depend on the exact ingredients.
Ingredients
- 200 g mushrooms
- 150 g boiled potatoes
- 30 g onion
- 5 g olive oil
- 3 g vegetable stock cube
Method
- Amounts per portion; the full recipe makes about 4 portions.
- Finely chop the onion and sauté in a drop of olive oil.
- Add the cleaned sliced mushrooms and braise briefly until they release their juices.
- Add peeled diced potatoes, pour in about 300 ml water and add stock – mushroom or vegetable, to taste. Season, optionally with a pinch of caraway.
- Cook until the potatoes are soft (about 15–20 minutes) and blend until smooth. Keep a few mushroom slices for garnish.