Ingredients for the soup
Butter 2 tablespoons
Onion chopped 1 nos
Mushrooms 500 gram
Floury potatoes 250 gram
Vegetable stock / broth 1 litre
Fresh cream 250 ml
Salt and pepper powder to taste
Ingredients for garnishing
Butter 1 tablespoon
Thyme leaves a bunch
Mixed mushrooms thinly sliced 100 gram
Salt and pepper to taste
Dried meat slices
Preparation
For the soup
Slice the mushrooms
Chop the onion and garlic cloves.
Heat butter in a pan, add chopped onion and garlic and saute till translucent.
Add the mushrooms and saute further for a few minutes.
Add the sliced potato pieces and saute for 2 more minutes.
Pour in the vegetable broth/stock and bring to a boil.
Reduce heat and allow to simmer for at least 15 minutes or till the potatoes become tender.
Add the fresh cream, bring to a boil and remove from heat.
Grind all to a fine paste using a stab mixer.
Otherwise you can allow the soup to cool down and mix it in a mixer grinder.
For garnishing.
Heat butter in a pan and fry the thyme leaves and the dry meat and keep aside.
Add the sliced mushrooms to the same pan and saute for a while.
Temper with salt and pepper.
Serve the soup in bowls and garnish the top with sauted mushrooms and fried meat and thyme leaves.