Today we are going to make a puree soup. It's a wonderful fragrant soup, which would decorate any menu.
How to cook mushroom soup
Fry half circle cut onion with a little olive oil. Cut celery and carrot into small pieces. Put a little olive oil into the pan, fry celery and carrot for 8 minutes, add mushroom cut into 4-8 pieces. Leave one wholly mushroom for decoration. Fry onion as much as make it to receive yellow-brown color, then take off the fire. Pour white wine into the pot, put the brunch of rosemary, bring it to the boiling position, cook for 5 minutes, then add vegetable broth and fried onion, add salt and pepper, cook for 10 minutes, then make puree form the soup, pour back to the pot add fatty greasy cream, heat it bit don't boil. Cut into pieces the mushroom which we left aside, cut circles out of green onion, make slices form parmesan or grate it. Put into the plate, sprinkle green onion circles, put a thin slice of parmesan and mushroom, then serve on.