Creamy Butter Mushroom Soup

Soup with mushrooms, what could be tastier? Only soup with butter! A delicious autumn soup with boletus that will diversify your menu.
cook time: 1h
Logan Winslow
Creamy Butter Mushroom Soup

Nutrition Facts (per serving)

86
Calories
4g
Fat
10g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Ground black pepper to taste
Potato 400 g
Bay leaf 2 pc
Carrot 1 pc
Vegetable oil 2 tbsp
Butter 300 g

Recipe instructions

Step 1

Step 1
Products you will need.

Step 2

Step 2
The butter must be cleaned (remove a thin spit from the cap), washed thoroughly in several waters, put on fire, bring to a boil, remove from heat, drain the water and rinse under running water, add fresh water, bring to a boil, remove the foam and cook 20 min. Drain the water again, rinse again, all the butter is ready for use, now you can cook soup or fry it.

Step 3

Step 3
Peel the potatoes, cut into pieces and throw into a pan of water.

Step 4

Step 4
Fry the mushrooms in a frying pan with vegetable oil until half cooked, add salt, finely chopped onions and grated carrots. Fry until golden brown, stirring occasionally. Add to soup. Salt the soup, add pepper to taste, add bay leaf. Cook until the potatoes are ready, you can add herbs. You will learn how to choose a saucepan for soup from the article, the link is at the end of this recipe.

Step 5

Step 5
Bon appetit!

Additional rubrics

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