Today we are making a creamy mushroom soup. so earthy, so creamy, so yummy. Bon appetit!
600 grams (1.5 pound) mushrooms
1 potato, peeled and cut into cubes
1 onion, finely chopped
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon fresh thyme
1/2 teaspoon salt, to taste
1/2 teaspoon pepper, to taste
A pinch of grated nutmeg
1 liter water
1- In a large saucepan over medium heat, heat the olive oil and butter until melted, then add the onions, salt and pepper and cook for 3 minutes.
2- Add the mushrooms and cook for 5 minutes, stirring regularly with a wooden spoon.
3- Add the potatoes, thyme, and nutmeg and continue cooking for 5 minutes until the mushrooms are golden.
4- Cover with water and cook for 15 minutes until the potatoes and mushrooms are tender.
5- Drain the vegetables and keep the cooking water, place them in a bowl, and using a blender, mix until you have a smooth texture.
6- Add the cooking water little at the time while mixing until you reach the desired consistency.
7- Put back in the saucepan, bring to a boil for 2 minutes and serve immediately.