Potato and mushroom cream soup

Ingredients for 6 servings:

• 10 potatoes
• 500 g mushrooms
• 2 onions
• 2 liters of broth
• 2 cups of crème fraîche, approx. 150 to 200 g each
• 1 cup of cream, approx. 200 g
• salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour

First, peel the potatoes and cut them into small cubes, then add them to boiling salted water and cook. Slice the mushrooms and finely chop the onions. Sauté the mushrooms and onions in a medium-sized saucepan. Drain the potatoes when they are tender and add them to the pan. Add the stock, stir, and simmer on medium heat for 20 minutes. Remove some of the potatoes and mushrooms and add the cream and crème fraîche. Bring the soup to a boil briefly, then puree. Then add the potatoes and mushrooms again and simmer on medium heat for 20 minutes. If the soup is too thick, simply add a little more stock and add salt and pepper to taste.