Composition / ingredients
Cooking method
Let's do the cooking:
- peel the potatoes, wash them, cut them arbitrarily, boil them until ready;
- pour the potato broth into a saucepan - it may still be useful at the end;
- turn potatoes into mashed potatoes using a special pusher;
- peel the onion, cut into cubes, fry in vegetable oil until soft;
- mushrooms are washed, dried with a paper towel, cut into thin plates, put in a frying pan to the onion;
- fry until the released liquid completely evaporates;
- fried onions and mushrooms are put into the bowl of a blender and crushed until smooth (you can do this in any container using an immersion blender);
- combine mushroom puree with potato, pour in hot cream, add salt and pepper to taste, beat the soup with a blender (at this stage you can see the consistency of the soup and, if it is thicker than desired, bring it to the desired consistency with potato broth);
- we send the soup to the fire, bring it to a boil (no need to boil!) and pour into portions.
Garnish the soup with dried mushroom seasoning and sprigs of fresh dill.
It turned out to be just a delicious dish!
Bon appetit!
Calorie content of the products possible in the dish
- Ripe potatoes - 80 kcal/100g
- Baked potatoes - 70 kcal/100g
- Mashed potatoes - 380 kcal/100g
- Boiled potatoes - 82 kcal/100g
- Potatoes in uniform - 74 kcal/100g
- Fried potatoes - 192 kcal/100g
- Buttermilk - 36 kcal/100g
- Cream of 20% fat content - 300 kcal/100g
- Cream of 10% fat content - 120 kcal/100g
- Cream - 300 kcal/100g
- Champignons - 24 kcal/100g
- Ground black pepper - 255 kcal/100g
- Dill greens - 38 kcal/100g
- Vegetable oil - 873 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Spices dry - 240 kcal/100g
