šTry for dinner fragrant vegetable cream soup with croutons and mushrooms. You may wish to add other favorite veggies ā the flavor will become richer and richer.
šIngredients:
ā
300 g mushrooms,
ā
200 g potatoes,
ā
200 g zucchini,
ā
1 onion,
ā
1 carrot,
ā
1 sweet pepper,
ā
bunch of greens (dill, parsley),
ā
a mixture of Provencal herbs,
ā
2-4 slices of white bread,
ā
100 g of cheese
ā
70 g butter,
ā
1 Cup of cream,
ā
black pepper to taste
ā
salt to taste
ā
400 ml of water.
ā³Preparation:
1ļøā£ For a start, make croutons. Bread cut by cubes, lay out on a baking sheet and lightly Obsesi in a preheated 180Ā°C oven for 10 minutes. Then get croutons, spray them with melted butter and mix with a mixture of Provencal herbs.
2ļøā£ Mushrooms cut into slices and sautĆ© in butter in a frying pan until Golden brown.
3ļøā£ Vegetables arbitrarily cut slices, lightly fry in a skillet in butter. Then pour in a saucepan of water, bring to boil and provari vegetables for 7-10 minutes.
4ļøā£ Add mushrooms and, stirring the soup, a thin stream pour the cream. Salt, pepper, add chopped greens, bring to boil and provari a couple of minutes. Slightly cool the soup and grind it in a blender.
5ļøā£ Cheese RUB on a coarse grater and add to the soup. Stirring occasionally, bring soup to a boil to make the cheese had dissolved, and take off fire.
6ļøā£ Pour on plates. Give vegetable cream soup with croutons.
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