Mushroom-potatoes soup
Ingredients
500 ml Meggle Creme Dual
2 onions
200 g mushrooms
10 potatoes
2 cloves of garlic
butter
thyme
white wine vinegar
salt
whole black peppercorns
Directions
Sauté the onion and garlic in oil, add the mushrooms and potatoes and then add water.
Add salt, thyme and peppercorns and cook until the potatoes soften.
Then mix thoroughly.
While mixing start adding Meggle Creme Dual to smooth it.
Finish by adding vinegar to taste. Serve in a skillet with sautéed mushrooms in a balsamic vinegar reduction.