Mushroom cream-soup Recipe

Wash the mushrooms, cut them into cubes, put them in a small saucepan in heated oil, season with salt and fry. Peel the potatoes, cut them into cubes and add the mushrooms. Fry everything together for a few more minutes.

Pour boiling water, season with salt and pepper to taste, simmer over medium heat, in a covered saucepan, until the potatoes are cooked. Finely chop the onion and add to the soup 5 minutes before the potatoes are cooked.

Drain almost all of the broth in a separate bowl. Blend the cooked vegetables with a blender. Adjust the thickness of the soup by adding the drained broth.