What could be tastier than puree soup as a light dinner? Such a dish is easily absorbed by the body, does not burden the stomach and is considered dietary. In addition, it is easy, quick and pleasant to prepare it.
It is necessary
- Dishes:
- - a frying pan with a thick bottom, preferably cast iron
- - a saucepan for cooking soup
- - containers for vegetables
- Ingredients:
- - champignon mushrooms - 350 g
- - dry white wine - 150 ml
- - olive oil - 1, 5 tablespoons
- - butter - 20 g
- - potatoes - 300 g
- - onion - 1 pc. medium size
- - garlic - 2 cloves
- - broth - 1, 2 l
- - sour cream or cream - to taste
Instructions
Step 1
Peel potatoes, chop coarsely. Peel the onions, finely dice. Chop the garlic. Rinse the champignons and cut into slices.
Step 2
Heat olive oil and butter in a frying pan, sprinkle potatoes and chopped onions, fry for 5-10 minutes under a lid over low heat. After the vegetables are soft, add chopped mushrooms and finely chopped garlic, fry for another 5-6 minutes.
Step 3
Pour the fried vegetables into a saucepan, add broth, boil, add dry white wine. Cook for 15 minutes, until the potatoes are tender. After that, puree the soup in a blender, pour it back into a saucepan, bring to a boil, add finely chopped parsley.
Step 4
Pour the soup into portioned bowls, add cream or sour cream. The dish is ready. It is better to use it immediately after cooking, when the dish shows its maximum taste.
