Montenegro – Cream Of Mushroom Soup

• 1/2 pounds Mushrooms (boletes, Porcini, Oyster Or Others)
• 4 Tablespoons Olive Oil
• 3 Spring Onions, Finely Chopped
• 5 carrots, Sliced
• 1 stalk Celery
• 5 Medium Potatoes, Cut Into Chunks
• Salt And Pepper
• 1/2 cups Heavy Cream

1. Remove the earthy part of the mushroom stems, quickly rinse under water and pat dry gently.
2. Slightly heat olive oil in a large skillet. Saute onions on medium low, stirring constantly. Add mushrooms and cook for 3 minutes over high heat, stirring constantly. Finally, add the carrots, celery and potatoes and saute for 3 minutes. Season to taste with salt and pepper.
3. Cover with boiling water and cook for 45 minutes over medium heat. Add the heavy cream 5 minutes before the end of cooking and stir regularly.
4. Put everything in a blender and blend until it smooth.

mushrooms, olive oil, spring onions, ubcarrots, celery, potatoes, salt, heavy cream

Taken from tastykitchen.com/recipes/soups/montenegro-e28093-cream-of-mushroom-soup/ (may not work)