Ingredients
- 650 g mushrooms (23 oz)
- 250 g canned peas (canned/boiled) (9 oz)
- 2 onions (200 g – 7 oz)
- 2 garlic cloves
- 3-4 tsp dill
- 250 ml sour cream (1 cup)
- 2-3 tbsp gorgonzola (roquefort, danish blue)
- 1 tbsp salt
- 1-2 tsp parsley
- ยฝ tsp ground white pepper
Directions
- Peel, wash, and finely chop the mushrooms and onions.
- Put the mushrooms and onions to boil in 2 liters (0,5 gal) of water with 1 tbsp salt for 35 minutes.
- Strain the vegetables and make sure you keep the water they boiled in.
- Make a puree out of mushrooms and onions with a hand blender.
- In a large pot, add the mushroom puree, 1 cup of sour cream, and the mushroom soup you kept at step 3, and blend well.
- Add the boiled peas.
- Let the soup boil for 5 minutes on low heat.
- Turn off the stove.
- Add crushed garlic, and season with salt and pepper to taste.
- Garnish with finely cut dill and parsley.
- Serve it warm with grated gorgonzola and croutons or toast.
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