Delicate Oyster Mushroom Soup
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251Simple finely mixed oyster mushroom - potato soup.
recipe,photo-recipe,potatoes,oyster mushroom,whole milk 3.5%,Mushroom soups,Gluten-Free
Mushroom soups
Ingredients
Ingredients
| crushed cumin | 0.5 9 | tsp kcal | ½ | teaspoon | |
| oyster mushroom | 14 1352 | oz kcal | 400 | grams | |
| parsley leaves | 0 ?? | kcal | 0 | ||
| potatoes | 14 368 | oz kcal | 400 | grams | |
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| salt | 0 ?? | kcal | 0 | ||
| unsalted butter | 0 ?? | kcal | 0 | ||
| water | 2.1 0 | quart kcal | 2 | litres | |
| whole milk 3.5% | 1.3 192 | cup kcal | 300 | milliliters |
Recipe
1.
potatoes 14 oz (400 g) • salt 1 tsp • crushed cumin 0.5 tsp • water 2.1 quart (2000 ml)
Peel the potatoes, cut and cook in water with salt and caraway.
2.
oyster mushroom 14 oz (400 g)
Wash oyster mushrooms, take it apart and add into the potatoes after 5 minutes. Cook together for 20 minutes.
3.
Take part of mushrooms out and mix remaining content of the pot with hand blender.
4.
whole milk 3.5% 1.3 cup (300 ml) • salt • unsalted butter
Bring to the boil mixed soup again, add milk, to taste salt, or add vegetable seasoning without glutamate. Finally add knob of butter.
5.
Serve with diced oyster mushroms, which was removed before mixing. Sprinkle with parsley leaves.
Bon appetit!
