Mushroom cream soup

1. Boil mushrooms until tender. Cut the potatoes into 4 parts, add to the mushrooms, cook until the potatoes are ready.

2. Finely chop the onion, fry until golden brown in butter.

3. Drain the mushroom broth, puree the mushrooms and potatoes with a blender. Salt the resulting mass to taste. If the puree is thick enough, you can add mushroom broth.

4. Add cream to the puree, bring to a boil, stirring constantly.

5. Cut the dill and add it to the soup along with the fried onions. Mix.