Creamy Mushroom And Potato Soup
- 50 g butter
- 1 bunch spring onions, trimmed and chopped
- 500 g floury potatoes, peeled and diced
- 1 litre vegetable stock
- 300 g small mushrooms, wiped
- 200 ml double cream, softly whipped
- None None borage flowers, to garnish (optional)
- Heat 1 tbsp of the butter in a medium saucepan and fry the scallions and potatoes for 6-7 mins. Pour in the stock and bring to a boil, then cover and simmer for 10-15 mins until the potatoes are tender.
- Meanwhile, heat the rest of the butter in a large frying pan and fry the mushrooms over high heat for 4-5 mins until tender. Season to taste and set aside.
- Puree the soup with an immersion blender, then add the mushrooms and simmer over low heat for 2 mins. Stir in half the cream and simmer for 1-2 mins. Season to taste. Serve in bowls topped with the rest of the cream and chopped scallions and garnished with borage flowers, if desired.
butter, spring onions, vegetable stock, mushrooms, cream, borage flowers
Taken from recipes-plus.com/api/v2.0/recipes/24558 (may not work)