- 2 People
- 60 Minutes
2 cups (300 g) mushroom
1 1/3 cups (200 g) potato
1 1/3 cups (200 g) onion
2/3 cup (100 g) celery
5 tbsp (75 ml) oats cream
1 tbsp (15 ml) lemon juice
2 tbsp (30 ml) olive oil
1 tsp (7 g) dill
salt and pepper
It would be perfect if all the ingredients came from organic farming.
Cut onion in half and slice it
Sauté onion in a cooking pot with 2 tbsp olive oil for 5 minutes (high or medium heat).
Dice the celery stalks
Add the celery to the cooking pot and sauté for another 5 minutes.
Peel and chop potato.
Add potato and sauté 5 more minutes. Keep moving the vegetables with a wooden spoon.
Clean and quarter the mushrooms.
And finally add the mushroom and sauté another 5 minutes.
Add the dill and 2 cups (500 ml) water in the same cooking pot. High-heat until it boils, then turn it down to a simmer. Cover the pot and let it cook for 30 minutes.
Add the oats cream, lemon juice, salt and pepper to taste.
Mix all the ingredients with the hand blender.
Serve the mushroom cream hot. You can add some dill and pepper on top.