Mushrooms and Potato Cream

Because of my work, I have spent several weeks in London, and because of the time of the year, I was continously looking for soup ideas. 

 After a while in the Tube everyday, the cold gets to your bones and it feels like something warm and filling.
Amongst all my trials, this is the best one. The ingredients are very cheap, the preparation is very easy, and good after reheating. What else can we ask? Yes, it is not very fattening and it is vegetarian. Now, what else can we ask? Of course, very easy to hack and adapt to several flavours, for example, adding serrano ham, or parmesan cheese, or leeks, or topping with some Cabrales crumbs, and many other options that you can tell me.

INGREDIENTS (serves 4)

• 800 g of peeled and diced potatoes. (3 potatoes)
• 200 g of diced onions. (1 onion)
• 300 g of mushrooms.
• 1 l of veggies broth.
• 100 ml of cream.
• ⅓ glass of Brandy.
• A handful of Thyme.

PREPARATION

1. First, we clean up the mushrooms with a wet towel, and chop them finely.
2. In a pan, sautee the mushrooms at medium heat and after all the water is gone and they are tender, add the brandy and the thyme.
3. Meanwhile, in the pot where the soup will be cooked, sautee the onion and potato dices with some olive oil. Add salt and pepper, and after 3 minutes (when the onion is clear), add the veggies broth.
4. Let it cook at medium heat for 30 min. After that, add the mushrooms (saving some for presentation) and the cream, and blend with the food processor.

Bon Profit!