Mushroom cream soup

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Ingredients:

• 2 liters of broth (chicken or meat);
• 100 g of dried mushrooms;
• 200 ml cream with a fat content of 20%;
• 50 g of butter;
• 4 medium potatoes;
• 2 onions;
• greenery.
  
  

Preparation

Fill the mushrooms with hot water and leave for an hour, then boil for 30 minutes. Finished mushrooms get out, cut into small pieces. Finely chop the onion, mix with the mushrooms and simmer on the butter until the onion is tender. Then pour a lot of cream and simmer for about 15 minutes. Grind the mass in the blender.

Boil the potatoes separately, chop in a blender, combine with mushrooms and pour the mixture with broth. Bring the soup to a boil, add the greens to taste.

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