MUSHROOM SOUP
Ingredients
1 large onion
1 medium-sized leek
2 potatoes
200 g button mushrooms
100 g dried mushrooms (e.g., boletus, bay bolete, buttercup)
100 g Sokołów beef-vegetable broth
400 ml water
150 ml milk
50 g butter
bread for croutons
salt, pepper
fresh herbs for decoration
Preparation
- Chop and salt the vegetables.
- Simmer the button mushrooms and dried mushrooms in butter.
- Then pour the broth and water over the whole thing and cook for about 25 minutes until soft.
- Meanwhile, dice the bread and fry in butter.
- Add milk to the broth, blend to a smooth paste, season with salt and pepper.
- Serve with croutons and garnish with fresh herbs.
