Mushroom-potatoes soup

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.