Cream of Mushroom Soup

Ingredients

Potatoes 3

Cauliflower 300 g

Tomato 1

Onion 1

Sour cream 100 g

Mushrooms 200 g

Cream cheese 150 g

Peel and chop the potatoes and bring to a boil. Separate the cauliflower into florets and add them. After boiling, simmer over low heat.

Peel the onion and finely chop the tomato and mushrooms.

Sauté the mushrooms in a frying pan until the excess liquid evaporates, then add the onion and tomato, and add the sour cream. Simmer until tender.

Once the potatoes and cabbage are cooked, add the mixture from the frying pan to the pan, simmer for 5 minutes, and turn off the heat. Cool, puree in a blender, and add 150 grams of cream cheese before blending.

Enjoy!