Velvety, aromatic, and easy to make — a luxurious twist on a classic soup.
Ingredients:
- ½ red onion, finely chopped
- 6 cups water (1.5 L)
- 7 oz (200 g) fresh mushrooms, sliced
- 7 oz (200 g) potato, diced
- ¾ cup heavy cream (180 ml)
- 2 tbsp unsalted butter
- 1 tbsp all-purpose flour
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
Instructions:
In a medium pot, melt the butter over medium heat. Add the chopped onion and cook until golden and fragrant.
Add the sliced mushrooms, season lightly with salt and pepper, and sauté until tender.
Stir in the diced potatoes and pour in the 6 cups of water. Bring to a boil, then reduce heat and simmer until the potatoes are soft (about 15–20 minutes).
In a small bowl, mix the heavy cream, flour, and a little water until smooth. Slowly stir this mixture into the soup, ensuring no lumps.
Taste and adjust with more salt and pepper if needed. Bring to a gentle boil once more, then remove from heat. Garnish with freshly chopped parsley and a drizzle of cream before serving.
