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Cream of mushroom soup

Cream of mushroom soup

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Peel the vegetables, cut into large pieces and boil in cold water with a little salt, approx. 15 minutes on medium heat, uncovered.

Meanwhile, clean the mushrooms and add to the vegetables, half of the amount of mushrooms, especially the stalks, leaving them to boil for another 20 minutes. The remaining mushrooms are baked in a heat-resistant tray, sprinkled with olive oil, salt and thyme, approx. 15 minutes on medium heat, uncovered. After cooking the vegetables, pass them or pass them through a blender, at the end add the crushed garlic and a little olive oil. The ripe mushrooms are sliced ​​and placed to serve in cream soup, topped with homemade croutons (

Good appetite!