Ingredients:

• 2lb of potatoes
• 2 big onions
• 2 carrots
• 1 parsnip or parsley root
• 1lb of mushrooms
• 1 pint of heavy cream
• 2 tablespoons of oil
• Ground black pepper to taste
• Salt to taste
• Greens (parsley, dill) for garnishing (optional)

How to prepare, step-by-step:

1. Prepare ingredients:

   

2. Peel potatoes, parsnip and carrots, dice into similar size pieces, put into cooking pot, fill cooking pot with water so it covers vegetables and put on burner; bring to simmering:

   

3. Peel and chop onions, warm up skillet with 2 table spoons of oil, add onions and fry over moderate heat until colored (stir from time to time):

   

4. Meanwhile clean and rinse mushrooms, slice in pieces and add to skillet with cooked onions, continue frying until all juices from mushrooms evaporate (stir from time to time), then turn burner off:

   

5. When vegetables are fully cooked (are soft when you pierce them with a knife), drain liquid to other cooking pot (you may need it later), leave about an inch of liquid in:

   

6. Add cooked mushrooms and onions:

   

7. Puree vegetables with mushrooms using hand blender (or transfer to stand blender portion by portion and puree there):

   

8. Gradually blend all cream in:

   

9. Add salt and ground black pepper:

   

10. If you want soup to be more liquid add some water left from boiling vegetables to the pot and blend soup until totally homogeneous, put to burner and bring to boil (but don’t boil) and turn heat off:

    

11. Pour soup to bowls:

    

12. Season with chopped greens and serve: