UKRAINIAN MUSHROOM SOUP #vegetarian #veggies

It's a Ukrainian Mushroom Soup. After you take its primary taste, you'll in a flash vibe comfortable and warm. Exemplary harvest time soup with a huge amount of flavor.

This Mushroom Soup is actually the sort of formula I'm discussing. It's thick, velvety, mushroomy and stacked with flavor. Simply try it out and it'll rapidly go in your lunch or supper revolution.

This simple mushroom soup is made with the fixings accessible in most supermarkets. It incorporates basic veggies like onion, carrot, potatoes and mushrooms just as a little thyme for an extra fragrance, vegetable soup and a sprinkle of creamer for smoothness.

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Ingredients

• 4 c vegetable broth
• 2 medium potatoes diced
• 2 tbsp olive oil
• 1 large onion finely minced
• 1 small carrot chopped
• 8 oz Portobello, Crimini or Shiitake mushrooms sliced
• 1 tsp thyme
• 1 c half and half*
• 3 cloves garlic
• 1 tsp salt
• 1/4 tsp pepper

Instructions

1. Heat 2 tablespoon of olive oil in a large non-stick skillet and over medium heat. Add onion and carrot and sauté stirring from time to time until onion is translucent, about 5-7 minutes.
2. Transfer vegetables to a plate and add mushrooms. Cook stirring occasionally until liquid evaporates and mushrooms start to brown, 5-7 minutes.
3. Meanwhile, add vegetable stock to a large stockpot and bring it to a boil. Add potatoes, reduce heat to medium-low and cook for 10 minutes.
4. Add sautéed onion, carrot, 3/4 of all mushrooms, 1 tsp of thyme, 1 tsp of salt and 1/4 tsp pepper and cook until potatoes are tender, about 5 more minutes.
5. Add 1 cup of half and half, bring soup to a boil, add 3 cloves of garlic pushed through a garlic press and remove soup from the heat.
6. Using an immersion or stand blender, puree the soup.
7. Ladle the soup into bowls, top with the remaining mushrooms and serve with a crusty baguette.

For more detail : bit.ly/2m4rKYY

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