Ingrediente:

-          3 cartofi mari;

-          1 ceapa mare;

-          500 grame ciuperci Champignon albe;

-          5 catei de usturoi;

-          300 mL smantana lichida pentru gatit;

-          10 grame unt;

-          3 linguri de ulei;

-          cimbru uscat;

-          ¼ legatura de marar;

-          sare;

-          piper.

Timp de preparare: 1 ora

Portii: 8

Mod de preparare:

Ciupercile se curata, se spala si sunt taiate in bucati mari. La fel procedati si cu cartofii. Ceapa este taiata marunt. Intr-o oala puneti cele 3 linguri de ulei si cubul de unt. Lasati sa se topeasca untul si adaugati ceapa taiata marunt si ciupercile. Caliti totul la foc mediu pana cand ciupercile scad in volum. Peste ciuperci adaugati cartofii taiati in cuburi mari. Puneti aproximativ 3.5 L de apa rece. Amestecati totul foarte bine si lasati supa la foc mediu pana cand cartofii sunt bine fierti si pot fi patrunsi cu o furculita. La sfarsit adaugati usturoiul zdrobit, cimbru, sare si piper dupa gust. Luati oala de pe foc si folositi un mixer vertical pentru a face supa crema. La sfarsit adaugati smantana lichida pentru gatit si amestecati. Mai adaugati sare si piper daca este necesar. Puteti folosi marar proaspat pentru decor. Supa se poate servi cu crutoane.

Bon Appétit!

Ingredients:

·   3 large potatoes;

·   1 large onion;

·   500 grams white button mushrooms;

·   5 garlic cloves;

·   300 milliliters cooking cream (liquid cream);

·   10 grams butter;

·   3 tablespoons oil;

·   dried thyme;

·   1/4 bunch fresh dill;

·   salt;

·   black pepper.

Preparation time: 1 hour
Servings: 8

Method of preparation:
Clean and wash the mushrooms, then cut them into large pieces. Peel and wash the potatoes and cut them into large cubes as well. Chop the onion finely. In a pot, add the 3 tablespoons of oil and the butter, let the butter melt, then add the chopped onion and the mushrooms. Saute over medium heat until the mushrooms reduce in volume. Add the diced potatoes, then pour in about 3.5 liters of cold water. Stir well and simmer over medium heat until the potatoes are fully cooked and can be easily pierced with a fork. At the end, add the crushed garlic, dried thyme, salt, and black pepper to taste. Remove the pot from the heat and blend with an immersion blender until smooth. Add the cooking cream and stir, then adjust with more salt and black pepper if needed. Use fresh dill for garnish, if you like. The soup can be served with croutons.

Bon Appétit!