Creamy Mushroom and Cauliflower Soup

Fifi Fifi Novice
03/05/2013
"Every self-respecting cream of mushroom soup deserves a little cream and fresh parsley. This one is no exception."
Preparation15 min.
Cooking25 min.
Тotal40 min.
Servings2
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Ingredients

  • potatoes - 3
  • cauliflowers - 1 cup florets
  • sour cream - 1 large cup
  • salt
  • black pepper
  • nutmeg - 1 tsp
  • paprika - 1/3 tsp
  • parsley - 2 tbsp chopped
  • mushrooms - 1 1/5 cups (300 g) fresh + 2/3 cups dried

Preparation

Clean the mushrooms, potatoes and cauliflower. Peel the potatoes and cut them into pieces. In around 8 cups of water, put the fresh mushrooms, potatoes and cauliflower to boil well.

Separately put the dried mushrooms in hot down water to swell. Puree the cooked vegetables directly into the pot with the liquid and add the spices and cream. Finally, add the swollen dried mushrooms to the cream soup and stir.

Serve warm with a little chopped fresh parsley.

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