Peel the potatoes and cut into coarse cubes. Peel the garlic and onion and chop it roughly. Boil potatoes and onion tender in broth to cover, under lid. Blend or puree the soup and return it to the pan.
Divide the mushrooms into smaller pieces and weld them in the oil on a warm, light-frying pan. Put them in the pan, add the cream and bring to a boil. Adjust if necessary the consistency with water. Season the soup with salt, pepper and lemon juice. Chop parsley. Serve the soup very hot with a sprinkle of chopped parsley, grated lemon zest and bread.
Milk can replace cooking cream if you want the soup less greasy.
Energy: 2150 kJ (500 kcal).
Carbohydrate: 81 g.
Fat: 15 g, including 5g saturated fat.
This post was published on March 22, 2020 8:23 pm