Creamy Mushroom Soup

n the cold seasons of the year, we love soups and stews the most… But this mushroom creme soup could be the started for a great dinner 

Ingredients: 

• 1 lbs mushroom cleaned and cut in small pieces ( take about 5 champignons and slice them, set them aside)
• 2 medium onions peeled and diced
• 1/4 cup chopped parsley ( set aside needed for sliced mushrooms )
• 1 clove garlic peeled and finely sliced 
• 4 large potatoes peeled and diced (Idaho potatoes seem to be the best´, Potatoes should be starchy/floury in texture after boiling) … 
• 3 and 3/4 cups fresh premade Vegetable broth if you don’t have any instant will due 
• 1 cup and 2 tablespoons sweet cream 
• Salt and Pepper to your liking 

Croutons: 

• 3 slices Toast your choice cut in cubes
• 2 Tablespoon Butter 

Instruction: 

1. in a large Pot heat a bid of Oil, fry onions, garlic, and potatoes for 3 min. Then add mushrooms and fry for another 3 minutes. Then add broth and sweet cream and bring to a simmer. Let simmer until potatoes are done. 
2. While soup simmers prepare croutons in a skillet melt butter and fry bread cubes until golden brown remove them from skillet and place on the paper towel to drain access oils. In the same skillet fry sliced champignons and parsley add a bid of salt – watch it you still want them to have a bite and not be soft. 
3. Once the soup is finished cooking use a blender and mix everything until its a creamy soup. Taste to see if it needs more salt or pepper
4. Now fill into a soup bowl and decorate with crouton and mushroom parsley mix and serve