How to cook
Mushroom soup is magical when prepared with freshly picked meadow mushrooms.
Then it is more fragrant with a richer mushroom taste, but it is still February and we will have to be satisfied with greenhouse mushrooms or a jar of blanched mushrooms bought from the store, leftover from last season in the cellar.
We clean and peel the potatoes, onions, and carrots. Cut the potatoes into cubes, the onion into small pieces, and grate the carrots on a large grater. We clean the peppers and cut them into strips, and we just wash the mushrooms and cut them into thin slices.
Pour the water into the pot, add the cut potatoes, and bring it to a boil. I put the potatoes in cold water to make a thicker broth. Boil the potatoes until ready - 20-25 minutes.
Meanwhile, in a hot pan in which we have melted the butter, fry the onions and carrots until golden, add the mushrooms and peppers, and fry for another 5-7 minutes.
Put the prepared mushrooms and vegetables into the pot, season with salt and pepper to taste.
Mash the cream cheese with a fork, add it to the soup together with the cream and stir until it is completely melted. Boil the soup, so the flavors mix, for another 5-7 minutes.
Remove from the heat and add the finely chopped green onions. Spring mushroom soup is served hot with a slice of rye bread.