Composition / ingredients
Cooking method
My mushrooms, cut into plates, as usual. Peel the onion, cut into cubes. Fry the onion with champignons in olive oil until the onion is transparent.
Peel the potatoes, wash them, cut them into pieces, like for soup.
We put potatoes, fried mushrooms and onions in a saucepan, add sprigs of thyme and rosemary, as well as a couple of bay leaves. Salt and pepper the ingredients, then pour them with broth (you can use water) and cream.
We send the pan to the fire and cook, like a regular soup, until the potatoes are ready.
We extract bay leaves from the finished soup, add parmesan, and puree the soup with an immersion blender.
Then return the pan to the fire and cook for another 5-6 minutes.
Pour the cream soup into portions, decorate to taste and desire, and serve.
Eat for health!
Caloric content of the products possible in the composition of 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
- Bay leaf - 313 kcal/100g
- Ground black pepper - 255 kcal/100g
- Thyme - 101 kcal/100g
- Dried thyme - 276 kcal/100g
- Thyme - 276 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
- Olive oil - 913 kcal/100g
- Parmesan cheese 45% fat content - 389 kcal/100g
- Fresh rosemary - 131 kcal/100g
- Broth - 15 kcal/100g
