Potato and leek cream soup with mushrooms

Ingredients for 4 servings:

• 1 kg potato(s), floury
• 1 stalk(s) leek
• 4 large mushrooms
• 1 cup whipped cream
• 2 cubes of beef broth
• 1 handful of parsley
• salt and pepper
• oil

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Clean and slice the leek. Heat oil in a deep pot and fry the leek. Peel, wash, and dice the potatoes, and add them to the leek. Fry them together for a few minutes. Pour in about 1 liter of hot water and bring to a boil. Crumble in the beef stock cubes and dissolve them. Reduce the heat slightly and let the soup simmer for about 15 minutes. Clean and finely chop the mushrooms. Place them in a non-stick pan and roast over medium heat until all the liquid has been released. Only then add a little oil and finish frying the mushrooms. Set aside. When the potatoes are tender, remove the soup from the heat and puree with a hand blender. Add the cream, bring back to a boil, and stir again. If the soup is too thick, add a little more water. Finely chop the parsley and add it to the soup. Add the mushrooms to the soup, season with salt and pepper, stir again, and serve!