Mushroom soup with cream cheese

Nourishing mushroom soup, which is good to eat on cold autumn days, when you want to eat extra heat and comfort.

250 g of champignons
2 tablespoons Butter
1 onion
2 small potatoes
200 g of cream cheese-Philadelphia
2 stems of celery
salt pepper
2 pieces of bay leaves
1 tsp. Dry oregano
1 L of mushroom or vegetable broth
Parsley greens

Chop onion finely. Mushrooms cut into strips. In butter, fry the onions until transparent for about 5 minutes. Then add the bend, fry another 3 minutes.

In the meantime, pour the broth into a saucepan, bring to a boil. Add the cheese cut into cubes, potatoes and celery.

Salt, pepper, put bay leaves and oregano. Cook for 10 minutes.

Then add mushrooms with onions. All mix well. Cook for 5 more minutes.

Take out the laurel sheet, pour it on plates, sprinkle with fresh parsley.

BON APPETIT!!!