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Cream of Mushroom Soup
A velvety cream soup with button mushrooms, potatoes, and heavy cream, perfect for warming up on a chilly day.
Ingredients
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COMPONENT to taste
- to taste
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Method
Dice the potatoes and boil them until tender.
Slice the mushrooms and sauté them with minced garlic until golden brown, pour in the heavy cream and bring to a boil, then remove from heat.
Drain some of the cooking water from the potatoes into a separate container, add the sautéed mushrooms in cream, and blend until smooth.
Season to taste with salt and pepper.
Dice the bacon and fry in a dry skillet until crispy for croutons.
Serve the soup hot, topped with grated cheese and bacon croutons. And definitely serve with crunchy toasts.
Also, add the reserved broth to reach your desired consistency. Some like their cream soup thicker, while others prefer it thinner.
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