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20minutes
Wash the potatoes with water, wrap each one in a wrap, and microwave at 500w for 5-6 minutes.
Finely chop shiitake mushrooms, maitake mushrooms, shimeji mushrooms, and onions.
Peel and crush the potatoes in the microwave before they cool down.
Put the onions in a buttered frying pan and fry over low heat. When the color changes, add chopped mushrooms and fry on low heat for 5-10 minutes until the scent comes out.
Add soup stock, cream, and crushed potatoes, and boil over low heat.
Season with salt and sprinkle with pepper and parsley if you like.
・ By crushing potatoes in a microwave oven, chopping mushrooms and stir-frying them slowly, you can slowly bring out the “fragrance and richness” without using a mixer.
・ Since we put a lot of mushrooms in it, we don't use consomme, but use Japanese-style soup stock.
・ Dashi soup is 2 tablespoons of water + a teaspoon of dashi.
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