Soups & creams
Polish Mushroom Cream Soup
Creamy mushroom soup with sour cream.
VegetarianGluten-free
Ingredients
- 400 g mushrooms
- 1 onion, in quarters
- 1 potato, diced
- 800 ml vegetable broth
- 100 ml sour cream
- 2 tablespoons oil
- Chopped dill
- Salt and pepper to taste
Step-by-step
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- Put the onion in the mixing bowl and chop 4 sec, speed 5.
- Add the oil and sauté 5 minutes, Varoma, speed 1.
- Add the mushrooms and sauté 5 minutes, Varoma, reverse, spoon speed.
- Add the potato and broth and cook 20 minutes, 100°C, speed 1.
- Blend 40 sec, speed 8, until you get a smooth purée.
- Add the sour cream, mix 10 sec, speed 3, and serve with dill.
Tips
- Set aside a few sautéed mushrooms for garnish.
- Fresh dill is essential in Polish cuisine.
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