Mushroom Soup /with Hash Brown Triangle

Ingredient：

1 package of JuChai Hash Brown Triangle

500g mushrooms, diced

410g potatoes, peeled and diced

1 large carrot, peeled and diced

200ml heavy creeam

1 1/2 liters vegetable stock

1 teaspoon parsley spice

A little salt and pepper

Cooking Method：

1. Preheat oven or air flyer to 170 degrees. Roast hash brown for 5 mins, then turn over 3 minutes until golden and crispy. Take out let it cold down.
2. Heat the pan and add a little olive oil, sauté mushrooms over medium heat until fully cooked. Remove from the pan. Sauté potato and carrot for 3 minutes. Stir in vegetable broth and cook 10 minutes in medium heat.
3. Add mushrooms and heavy cream and stir well (Keep a little mushroom for final decoration). Use blender to mix soup well and creamy.
4. Sprinkle parsley spice into soup, seasoning salt and pepper for taste.
5. Put mushroom on top of soup for decoration. Perfect for hash brown triangle.

For further product information, please click Hash Brown Triangle.