Mushrooms Soup


Number of persons: 4

1 tray of mushroom from Paris

4 medium potatoes

1 onion

4 cloves of garlic





1 gold kub

Liquid cream (about 20 cl)


Step 1

In a casserole, brown in a little butter: the mushrooms , the potatoes , the chopped onion and the minced garlic.

2nd step

Allow to return a few minutes to “sweat” mushrooms stirring well.

Step 3

Once the whole income, put a little more water than the level of vegetables and let simmer over low heat mixing from time to time.

Step 4

Add salt, pepper, nutmeg and parsley as well as the crumbled broth.

Step 5

Once the soup is cooked, add the cream mix and mix the soup.

Step 6

Serve hot.

Author’s note

A good autumn soup that you can accompany with croutons of toast.

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