Mushroom cream soup with potato gnocchi

Delicious mushroom cream soup with potato gnocchi and oat liquid cream will prove that fasting food can be delicious. Even a child can cook such a soup! Available ingredients and a simple recipe are the keys to success.


  • — Mushrooms - 15 pcs.;
  • — Potatoes - 2 pcs.;
  • — Flour - 150 g.;
  • — Onion - 1 pc.;
  • — Garlic - 2 cloves.;
  • — Celery - 1 stalk;
  • — Vegetable broth - 3 glasses;
  • — Nemoloko oat liquid cream 12% - 250 ml.;
  • — Salt, herbs and spices - to taste.

Method of preparation

Cooking gnocchi. Boil jacket potatoes. Then peel the hot potatoes (the hotter the tubers are, the better) and grate on a fine grater.

Add flour, salt and black pepper to a bowl with grated potatoes. Knead the dough. (If the dough sticks to your hands, you need to add a little more flour, but take care that the dough does not become too tough, and at the same time is not too soft).

Sprinkle flour on the work surface and roll out the dough into a long sausage with a diameter of 2 cm. Cut the sausage into 1.5-2 cm pieces. Lightly press each piece with a fork so that characteristic grooves appear that will better absorb the sauce.

Boil potato gnocchi in boiling salted water for about 2 minutes. Drain the water.

Cooking soup: Wash the mushrooms and cut into thin slices.

Finely chop the onion, celery and garlic.

Put the chopped mushrooms in a preheated pan. As soon as all the liquid has evaporated, increase the heat, add vegetable oil, onions, celery, garlic, herbs, spices to the mushrooms and fry everything a little.

Add the cooked mushrooms and gnocchi in a saucepan with broth. Add Nemoloko oat cream and 1-2 tbsp. of flour. Mix.

Cook the soup for 15 minutes over low heat.

Then turn up the heat, bring the soup to a boil and ..the soup is ready!

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