Eringi cream soup

Chop the potatoes into syrup and soak them in water. Slice the eringi into bite-sized pieces. Cut the poirot green onions into small pieces and slice the onions into thin slices.

Heat the olive oil and butter in a pot, add the poirot green onions and onions and fry over high heat. Once the vegetables are soft, add the drained potatoes and stir-fry them further.

Put [A] in another frying pan and grill the eringi over high heat, and once the eringi has browned, aroma it with white wine.

When the potatoes from [2] are softened, add [3] to [2] pot, add the bouillon cubes and water until they are soaked, and simmer for about an hour.

After an hour, add [B] and mix to adjust the flavor.

Pour the soup into a bowl and add a pinch of assatsuki to complete the dish.