Cream Soup with Turkey, Potato and Champignons

Cream Soup with Turkey, Potato and Champignons — 285 ккал

35 min
Medium
1 serv.

Description

Tender cream soup with turkey, potato and mushrooms — a hearty PP lunch

Rating

Average rating:—
  1. Cut turkey into small pieces, dice potato and onion, slice carrot into rounds or strips, slice champignons
  2. Sauté onion and carrot in a pot with 1 tbsp of water for 3 minutes
  3. Add turkey, sauté without oil for 5 minutes until it changes color
  4. Add potato and champignons, pour in water (300 ml)
  5. Bring to a boil, skim off foam, simmer for 20 minutes until potato and meat are tender
  6. Pour in cream, heat for 2 minutes (do not boil)
  7. Remove from heat, blend with an immersion blender until smooth
  8. Season with salt and pepper to taste. Garnish with a pinch of dried dill when serving
285
kcal
22.4 g
Protein
24.1 g
Carbohydrates
11.3 g
Fats