Luxuriously creamy smoked eel soup with potatos and mushrooms

Luxuriously creamy smoked eel soup with potatos and mushrooms

Ingredients:

  • 6 potatoes
  • 2 onions
  • 6-8 champignons
  • olive oil
  • 1 cup of light creams
  • 2 smoked eel fillets
  • 1 1/2 cups vegetable broth
  • 1 cup California walnuts
  • turmeric, salt, pepper to taste

Servings: 4

Recipe:

Peel the potatoes and cut them into small pieces. Clean the champignons and cut into slices. Peel and chop the onion. Heat olive oil in a deep pan. Fry the mushrooms and put some of them aside. Add onions and potatoes to the pan and let fry a little. Add some turmeric. Add the vegetable broth and cook for 20-25 minutes. Add light creams and blend the soup. Boil it, add salt and pepper. Chop the California walnuts, roast them a little without fat in a small non-stick pan. Cut the smoked eel.

Put fried mushrooms and smoked eel to the soup and cook for 1 minute. Serve the soup sprinkled with the chopped California nuts. This soup is delicious and satisfying!

Cooking time – 45 min.