Creamy mushroom soup
When I want a change from borscht, I make this creamy mushroom soup. It needs few ingredients and little time. Use water for a lighter soup or chicken broth for a richer one.
The soup turns out quite liquid. If you want a thicker consistency, simply reduce the amount of liquid.
The calorie content of the soup is based on chicken broth.
Chop the onion and place in a frying pan with vegetable oil. Fry a little.
Place the undefrosted champignons in the pan with the onions. Evaporate the water. And fry until golden.
Peel the potatoes, cut into arbitrary cubes and place in boiling broth (or water).
When the potatoes are tender, add the fried mushrooms and onions. Season with salt if using water. Bring to a boil, then remove from the heat and puree with an immersion blender, or transfer to a jug blender.
Return the soup to the stove and bring just to a boil without letting it boil for long. Add the cream, bring back to the boil briefly and remove from the heat.
Add greens.
Serve with croutons or small savory pies.