It is known that puree soups are often used in dietary nutrition. They are filling and easily digested. Therefore, I propose a vegetable version of the soup-puree with champignons. It is better to serve with croutons, crackers or loaves.
Ingredients
Step-by-step cooking recipe
Chop the champignons, celery, peeled potatoes, onion and garlic.
Melt half the butter in a frying pan, add the onion, celery and fry until golden brown.
Add the champignons and cook until the moisture evaporates. Leave a couple of raw mushrooms for decoration.
Heat the remaining oil in a separate frying pan, add flour and squeeze garlic through a press. Cook for 3 minutes, stirring constantly.
Pour the roast and potatoes into boiling water. Cook for 10 minutes over medium heat.
Chop the soup with an immersion blender until smooth.
Add salt, pepper and heat on fire for 2 minutes. Serve garnished with chopped champignons and parsley.
