Mushroom cream soup

Mushroom cream soup is a comforting dish, perfect for cool days or for moments when we want to indulge in a bowl of goodness. This recipe is not only simple but also full of flavors and nutritional benefits. Mushrooms, known for their antioxidant properties and low-calorie content, contribute to a healthy dish, while the cream adds a dreamy creamy texture.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4

Ingredients:
- 500 g mushrooms (preferably champignon or pleurotus mushrooms)
- 1 leek (use only the white part)
- 1 medium onion
- 200 g celery (or 200 g celery stalks)
- 200 g unprocessed cream
- 100 g butter
- 100 ml milk
- 3 tablespoons cornstarch
- 1 tablespoon broth base (or 1 vegetable broth cube)
- 2 garlic cloves
- Salt to taste

The History of Cream Soups:
Cream soup is a dish with deep roots in gastronomy, appreciated over time for its versatility. Whether we are talking about tomato cream soup, broccoli, or, as we propose today, mushrooms, this type of soup has evolved and adapted according to available ingredients and cultural preferences. The fine texture and rich flavor of cream soups have made them favorites in both everyday meals and festive occasions.

Step by step:

1. Boil the water: In a large pot, add 3 liters of water and bring it to a boil. This step is essential for creating the soup base.

2. Prepare the vegetables: Chop the celery, leek, and onion into large pieces. They don’t need to be very small, as we will boil them next. Add the chopped vegetables to the boiling water, along with a tablespoon of broth base or a vegetable broth cube.

3. Sauté the mushrooms: In a separate pan, add the butter and let it melt over medium heat. Add the crushed garlic and chopped mushrooms. Sauté until the mushrooms change color and some of the water has evaporated (about 5-7 minutes). It is essential to keep a tablespoon of sautéed mushrooms for decoration at the end.

4. Boil the mushrooms: Once the mushrooms are sautéed, add them to the pot with the vegetables and let everything simmer over medium heat for 20 minutes. This step will allow the flavors to combine and intensify.

5. Prepare the cream mixture: In a bowl, combine the cream, milk, and cornstarch. This mixture will contribute to the creaminess of the soup.

6. Blend the soup: Once the vegetables and mushrooms are cooked, remove the pot from the heat and let it breathe for 5 minutes. Then, blend the mixture with an immersion blender or in a regular blender until you achieve a smooth consistency. Adjust the salt to taste.

7. Finish the soup: Put the blended soup back on low heat. Add the cream mixture and stir continuously with a spoon or whisk to prevent scorching. Cook for 7-10 minutes, without letting the soup boil too hard.

8. Serving: Once the soup is ready, add the sautéed mushrooms on top for an attractive appearance. Serve the mushroom cream soup with toasted bread or crunchy croutons.

Useful tips:
- If you want to add a note of flavor, try adding a few fresh thyme leaves or a tablespoon of soy sauce while sautéing the mushrooms.
- For a vegetarian version, make sure to use a vegetable broth cube without meat.
- This soup can be frozen, so feel free to make a double batch for busy days.

Frequently asked questions:
- Can I use another type of mushroom? Sure! Experiment with shiitake or portobello mushrooms for a more intense flavor.
- How can I make the soup spicier? Add a little chili pepper or freshly ground pepper to the vegetable mixture.
- Can I substitute the cream? Yes, you can use Greek yogurt for a lighter version or coconut milk for an exotic flavor.

Nutritional benefits:
This mushroom cream soup is rich in vitamins and minerals, thanks to the fresh vegetables used. Mushrooms are an excellent source of plant-based protein, vitamins D and B, as well as antioxidants, thus contributing to overall health. Additionally, the cream adds essential calcium for bones.

In conclusion, this mushroom cream soup recipe is not just a delicious dish, but also an excellent way to use fresh seasonal ingredients. I invite you to try it and enjoy every spoonful! Enjoy your meal!

 Ingredients: 500g mushrooms, 1 leek (I only used the white part of the leek), 1 onion, about 200g celery root or celery stalks (I only used the stalk), 200g unprocessed sour cream, 100g butter, 100ml milk, 3 tablespoons cornstarch, 1 tablespoon broth base or a vegetable broth cube, 2 garlic cloves, and salt to taste.