Exceptionally delicious mushroom cream

400 – 500 g medium sized mushrooms – only fresh ones (white)
5 – 6 bulbs of shallots or 1 large onion, optionally
2 table tablespoons Łaciate extra butter
1 small carrot, 1 root parsley, a small piece of celery (root),
1 – 2 medium-sized potato
Mazurski Smak cream 18% fat
100 – 150 ml Łaciata cream 30% fat
1 handful chopped parsley
Salt, pepper, a pinch of sugar, nutmeg

Wash, dry and quarter the mushrooms.

Bring 2-2,5 l water to the boil. Place the chopped vegetables inside complementing the base for your soup with a pinch of salt and sugar.

Get a frying pan hot with 2 tablespoons of Łaciate extra butter, add the mushrooms and the halved shallots (if you use an onion – slice it into half-rings or wedges). Wait until the mushrooms and onion let water. Simmer until soft.

When they are cooked and ready, combine with the vegetable soup base.

Blend the soup adding Łaciata cream 30 % fat. Season to taste with salt, pepper and ground nutmeg (around 1/3 of a teaspoon). Add the part of chopped parsley. Serve with swirls of Mazurski Smak cream 18% fat, a dash of freshly ground pepper and finely chopped parsley scattered over.