Mushroom Soup” – simple and easy to understand.

Ingredients

• 1 onion
• Pepper
• Salt
• Parsley
• 1 vegetable broth cube (Kub Or)
• 1 pack of Paris mushrooms
• 4 medium-sized potatoes
• 4 garlic cloves
• Nutmeg
• Liquid cream (approximately 20cl)

Preparation

1. In a pot, sauté the mushrooms, potatoes, sliced onion, and minced garlic in a little butter.
2. Let it sauté for a few minutes to release the mushroom’s moisture while stirring constantly.
3. Once the sautéed mixture is ready, add a little more water than the vegetable level and let it simmer over low heat while stirring occasionally.
4. Add salt, pepper, nutmeg, and parsley, along with the crumbled bouillon.
5. After the soup is cooked, add the cream and mix the soup.
6. Serve hot.

Utensils

• 1 ladle
• 1 immersion blender
• 1 heating blender
• 1 pot
• 1 set of 3 frying pans
• 1 salad bowl
• 1 blender
• 1 wooden spoon
• 1 electric slow cooker
• 1 kitchen scale