Zupa pieczarkowa z żurawiną

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2 ziemniaki
2 marchewki
1 cebula
2 łyżki oleju
1 listek laurowy
500ml bulionu warzywnego
Sól, pieprz do smaku
500g pieczarek
2 łyżeczki mąki
250ml śmietany do zup 18%
50g żurawiny suszonej
2 łyżki posiekanej natki pietruszki

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Ziemniaki obierz, umyj i pokrój w bardzo małą kostkę. Marchewki obierz, umyj i zetrzyj na tarce o dużych oczkach. Cebulę obierz i pokrój w kostkę.
W dużym rondlu rozgrzej łyżkę oleju. Usmaż cebulę na złoty kolor. Dodaj ziemniaki, marchew i listek laurowy. Zalej bulionem i gotuj około 12-15 minut. Przypraw odrobiną soli i pieprzu.
Pieczarki oczyść i umyj, większe pokrój. Na patelni rozgrzej resztę oleju. Smaż pieczarki 3-5 minut.Oprósz mąką i smaż jeszcze chwilę. Wlej śmietankę i zagotuj.
Pieczarki i żurawinę dodaj do bulionu. Wymieszaj i odstaw na kilka minut, aby smaki się wymieszały. Ponownie dopraw solą i pieprzem.
Przed podaniem posyp zupę natką pietruszki. Doskonale smakuje ze świeżym, chrupiącym pieczywem.

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