Cream of mushroom soup in a kazan

Ingredients

• onion – 3 pcs
• carrot – 2 – 3 pcs
• mushrooms – 1 kg
• potatoes – 1.5 kg
• cream – 1 l
• water – 8 l
• sunflower oil – 250 ml
• garlic – 4 cloves
• salt – 1 tbsp
• ground black pepper – 1 tsp

Method

1. Step 1

   Heat a cauldron over a fire, pour sunflower or ghee into it and fry the champignons until slightly golden brown. Don't forget to stir constantly.

   
2. Step 2

   When the champignons are ready, take them out of the cauldron.

   
3. Step 3

   Add chopped garlic to them - you can grate them on a fine grater, pass them through a press, or chop them.

   
4. Step 4

   Pour vegetable oil into the cauldron again and fry the onion until transparent.

   
5. Step 5

   Add carrots to the onion and fry until soft.

   
6. Step 6

   When the carrots are ready, add the potatoes and pour in water.

   
7. Step 7

   After boiling, cook over low heat until the potatoes are tender – about 30 minutes. Add spices to a boiling cauldron.

   
8. Step 8

   When the potatoes are ready, add the mushrooms and cook for another 5-10 minutes. Then, without removing from the heat, use a hand blender to puree the entire soup until smooth. The procedure is not quick - about 10 minutes.

   
9. Step 9

   When all the vegetables are well ground and there are no lumps left, add the cream. Bring to a boil and cook over low heat for 5 minutes.

   
10. Step 10

    You can add parsley or croutons to the finished soup, but this must be done in portions - i.e. immediately before eating, onto each person’s plate.

    
11. Step 11

    The incredible rich taste of mushrooms, complemented by the softness of cream - this is something! Even those who don’t really like mushrooms will enjoy the soup, because champignons are very delicate in structure and do not have such a pronounced taste as wild mushrooms.