Rich Cream Of Mushroom Soup
|Margarine||25 Milliliter (2 Tablespoons)|
|Onion||1 Small, thinly sliced (125 Milliliter)|
|Leek||125 Milliliter, thinly sliced (1/2 Cup)|
|Celery||125 Milliliter, thinly sliced (1/2 Cup)|
|Mushrooms||375 Milliliter, thinly sliced (1 1/2 Cup)|
|Chicken broth||750 Milliliter, skimmed (3 Cups)|
|Potatoes||125 Milliliter, thinly sliced (1/2 Cup)|
|15% cream||125 Milliliter (0.5 Cup)|
Melt the margarine in a saucepan over high heat and cook the onion, leek, celery and mushrooms slowly.
Add the beef broth and stir, then add the potatoes and let simmer for 15 minutes on medium heat.
Puree in an electric mixer or with a hand mixer.
Add the cream and season to taste.