Potato Mushroom Soup
This is a creamy and tasty soup that is a hearty meal in one pot. It is easy to make and is usually gone before it cools off.
1 container of fresh white mushrooms (washed and cut in large chunks)
1 onion diced
4-5 potatoes, peeled and cut up into small chunks
Salt
Garlic
Pepper
In a 4 quart pot saute onions until they are golden and then add the mushrooms. Saute them gently, only for a few minutes. Add potatoes and fill the pot with water to cover the potatoes. Bring them to a boil and then lower the flame to simmer the soup for about 40 minutes. Add spices to taste and gently mash the potatoes with a spoon against the pot. It will have a creamy consistency that is not fully pureed. Enjoy it hot!
Zucchini Soup (Eggless , Dairy-Free)
This delicious Zucchini Soup is not only flavorful and tasty; it’s a breeze to make. All you need are zucchinis and onion- and viola, you get a delicious tasty soup, nice enough for an elegant party!
2 medium zucchinis (peeled and cubed)
1 medium onion diced
garlic, salt, pepper
Sauté onion until golden, then throw in the zucchini for a few minutes. Cover with water and lower the fire when it starts boiling. Cook on low flame for 45 minutes. Add salt, garlic and pepper according to taste. Blend with a hand blender. It should be thin and look creamy. Enjoy