Soup-puree with champignons has a mild and pleasant taste and will be to everyone's taste. He perfectly diversifies the everyday menu.
It is necessary
- - potatoes 5 pcs.
- - mushrooms 10 pcs.
- - carrots 2 pcs.
- - parsley root 1 pc.
- - celery root 1 pc.
- - onions 2 pcs.
- - 3 cloves garlic
- - lemon juice 4 tbsp. l.
- - flour 2 tbsp. l.
- - butter 2 tbsp. l.
- - marjoram ½ tsp.
- - croutons 1 tbsp.
- - ground pepper and salt to taste
Instructions
Step 1
Peel and cut the mushrooms, put them in a pot of water, add celery root to them and boil for 10 minutes over low heat.
Step 2
Remove the mushrooms and transfer to a separate bowl, and strain the broth and bring to a boil.
Step 3
Put pre-chopped potatoes, carrots, parsley root, onion, garlic in a saucepan with boiled broth, add marjoram, salt and ground pepper to taste. Cook the vegetables over low heat and remove from the broth.
Step 4
Combine champignons with vegetables and rub everything through a sieve until you get a puree consistency.
Step 5
Dilute the resulting vegetable puree with broth and boil a little more.
Step 6
To make the sauce, take a frying pan and melt butter on it, add flour and saute flour until creamy and add 4 tbsp. l. hot broth.
Step 7
Add the resulting sauce to the soup and bring to a boil. The soup is ready! Remove the pan from heat, add the croutons and let it brew a little (about 10 minutes).
