- 2 garlic cloves
- 2 thyme branches
- 500 g Veres mushroom spread
- 1 cup water or chicken broth
- 6 tbsp. double cream
- 200 g potato
- 30 g grated pecorino
- 2 tbsp. olive oil
- salt, black pepper to taste
Chop garlic, thyme and cut potato into cubes. Mix water (chicken broth) and double cream.
Heat the olive oil in a frying pan on little heat. Place potato into the frying pan and cook until the skin is browned. Add garlic, thyme and cook for 1 minute.
Pour water (chicken broth), close by lid and cook for 15 minutes until potato is ready.
Add Veres mushroom spread and cook for 5 minutes. Than add salt, black pepper, pecorino and mix it.
Recipes delicious life with Veres: welcome to the table!
Creamy mushroom soup