Ingredients
- 500 g mushrooms (1,1 lb)
- 2 carrots (200 g – 7 oz)
- 1 onion (100 g – 3,5 oz)
- 2 potatoes (250 g – 8,8 oz)
- ½ celeriac ( 50 g – 1,8 oz)
- 250 ml sour cream (1 cup)
- 2 tbsp butter
- 1 tbsp salt
- ½ tsp ground white pepper
- 2 tsp tarragon
Directions
- Peel, wash, and dice all the vegetables and the mushrooms and put them to boil in 2 liters of water with 1 tbsp salt for 35 minutes. (0,5 gal)
- Strain the vegetables and mash them into a puree.
- Keep the water the vegetables have boiled in.
- In a slightly large pan, fry the tarragon in 2 tbsp of butter for a few seconds on very low heat.
- Add the mashed vegetables over the tarragon and let the blend cook for 10 minutes on low heat.
- Add 250 ml of sour cream, the liquid from step 3, and blend well.
- Season with salt and pepper to taste.
- Turn off the stove and let the mushroom cream rest with the lid on for 10 minutes before serving.
- Serve it with croutons or toast.
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