Mushroom Potage soup by Iren Chan Whitlam
https://www.facebook.com/groups/platepalate/permalink/877166979004270
3 peeled potatoes - diced
250g mushroom - chopped
1 cup whipped cream
1 onion - chopped
500ml water/chicken stock
oil
Salt/pepper
Heat oil. Sauté the onion until golden brown. Add potatoes and mushrooms.
Cover with water and season with salt and pepper.
Cook until all ingredients becomes tender. Puree in a blender. Return to pot, stir in the whipped cream and bring to a boil.
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