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Wash the mushrooms very well. Chop into cubes. Peel the potatoes, wash them, cut them into cubes and boil them together with the onion and mushrooms.
When they are cooked, strain the soup (DO NOT throw the juice obtained), pass the cooked vegetables (with a vertical mixer, if you have, if you can not proceed like me and pass them through the robot) and gradually add the water in which they boiled (put according to preference, depending on how thick you want the soup to be).
Put the cream soup obtained in a pot and simmer. Add sour cream, butter, gorgonzola and cream cheese. Stir until incorporated.
Season to taste. Nutmeg and coriander are added after I have stopped the fire.
Serve with a tablespoon of yogurt and sprinkled fresh parsley on top.