A smooth mushroom soup with champignons, potato, onion, cream, and simple seasoning.
40 gCream
100 gChampignons
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24 gOnion
60 gPotato
2 gFresh herb
Optional
1 tspCooking oil
To tasteSalt
To tasteBlack Pepper
Chop the onion and champignons, then fry them in a pan with cooking oil until softened.
Boil the potato until tender.
Transfer the fried champignons, onion, boiled potato, and cream to a blender and blend until smooth.
Pour the blended soup back into the pot and simmer briefly.
Serve hot and garnish with fresh herb.