Montenegro – Cream of Mushroom Soup

Remove the earthy part of the mushroom stems, quickly rinse under water and pat dry gently.

Slightly heat olive oil in a large skillet. Sauté onions on medium low, stirring constantly. Add mushrooms and cook for 3 minutes over high heat, stirring constantly. Finally, add the carrots, celery and potatoes and sauté for 3 minutes. Season to taste with salt and pepper.

Cover with boiling water and cook for 45 minutes over medium heat. Add the heavy cream 5 minutes before the end of cooking and stir regularly.

Put everything in a blender and blend until it smooth.