Mushroom cream soup

This creamy mushroom soup, even from frozen champignons, turns out to be incredibly tasty, aromatic and tender.

Cooking time 40 minutes


Champignons (frozen) 250 g

Potatoes 100 g

Onion 70 g

Cream 10% fat. 100 g

Water 200 ml

Dried basil

Ground black pepper

Salt to taste


Coarsely chop the onion and champignons.

Fry in vegetable oil.

Add water and potatoes. Cook until vegetables are ready.

We break through with a blender.

Pour in the cream and cook for another 10 minutes, adding salt and pepper. Decorate with greens.

Bon appetit!