Mushroom soup is a perfect proposition for an autumn dinner, when the mushroom season is in full swing. It is not too difficult, however, it takes a long time to cook.
One carrot, one parsley, Peel and wash one leek and one celery. Then, if necessary, divide them into smaller parts and put them into the pot. We flood the greens 1,5 liter of water, add one bay leaf and cook for about an hour and a half. After boiling the broth, strain it. 350 Clean a gram of mushrooms and cut them into quite large cubes. Peel one onion and chop it. Heat up two tablespoons of butter in a frying pan, then we throw onions and mushrooms on it. We fry, until the mushrooms turn soft. Then put the entire contents of the pan into the stock and cook for about 15 minutes. After this time, add a teaspoon of thyme, half a cup of sweet cream 36 interest and we mix. If the soup is still too thin, we can add a little more cream. Season to taste with salt and pepper.
Before serving, sprinkle with chopped parsley on top. Podajemy ze świeżym pieczywem.
