Mushroom cream soup with meatballs

Mushroom Cream Soup with Meatballs: A Warm Embrace on a Plate

Preparation time: 20 minutes
Cooking time: 45 minutes
Total time: 1 hour 5 minutes
Number of servings: 4-6

On a chilly day, nothing compares to a warm and aromatic soup that bathes our senses and warms our souls. Mushroom cream soup with meatballs is a perfect choice to transform an ordinary meal into a comforting feast. This recipe combines the fine texture of mushrooms with the flavor of tender meatballs, creating a dish that is sure to bring smiles to the faces of loved ones.

Necessary ingredients:

- 350-400 g small champignon mushrooms
- 250 g chopped chicken or turkey breast
- 1 parsley root
- 1 parsnip
- 2 carrots
- 1-2 potatoes
- 2 onions
- Fresh parsley for garnish
- 4 tablespoons oil
- 700 ml milk
- 1 egg
- Butter (the size of a walnut)
- 8 slices of bread for croutons
- 2 tablespoons olive oil for croutons
- 1 cube/teaspoon mushroom concentrate (optional)
- Salt, pepper, thyme to taste

Short history of the recipe:

Mushroom cream soup is a dish that has its roots in the culinary traditions of many cultures. Mushrooms, known as versatile ingredients, have been used for thousands of years in various dishes. Combining them with meat and vegetables is an ancient practice that has led to the creation of rich and flavorful soups. This recipe adds a modern twist with the help of meatballs, transforming it into a hearty and comforting dish.

Step by step to achieve a perfect result:

1. Preparing the vegetables: Start by cleaning the vegetables. Cut the carrots, parsnip, and potatoes into cubes, and the onions in halves. Wash the mushrooms and slice them. These ingredients will give the soup a rich flavor and a pleasant texture.

2. Boiling the vegetables: In a large pot, add 3 liters of cold water and a little salt. Bring to a boil the carrots, parsnip, onion, and potato. Let them simmer on low heat for 15 minutes until they become slightly soft. This step is essential to create the base of the soup.

3. Sautéing the mushrooms: In a pan, melt the butter and add the sliced mushrooms. Sauté for about 10 minutes until they become golden and aromatic. This process will intensify the flavor of the mushrooms, adding a boost of flavor to your soup.

4. Adding the mushrooms to the soup: After the vegetables have boiled, add the mushrooms to the pot with the soup. Let it simmer on low heat for another 10 minutes. The flavors will combine, and the soup will become increasingly delicious.

5. Preparing the meatballs: In a blender, add the chopped meat (or diced breast), the remaining carrot slices, a little greenery, the egg, semolina, a tablespoon of oil, salt, pepper, and thyme. Blend everything for 10 seconds until you obtain a homogeneous mixture. Make sure the meatballs are well-seasoned, as they will add a delicious taste to the soup.

6. Forming the meatballs: With wet hands, form medium-sized meatballs and place them on a damp wooden board. This trick will prevent the meatballs from sticking.

7. Blending the soup: Remove the vegetables from the soup and some of the mushrooms, then place them in a separate pot. Add the hot milk and the rest of the oil, then blend until you obtain a smooth cream. This will give the soup a velvety texture and an unmistakable flavor.

8. Boiling the meatballs: Add the meatballs, one by one, to the simmering soup. Let them cook on low heat without boiling for 15 minutes. This step is crucial to ensure that the meatballs cook evenly and remain tender.

9. Finalizing the soup: Add the blended mixture of milk and vegetables to the soup with meatballs. Season with salt and pepper to taste. Don’t forget to add the boiled carrot slices for a pleasant appearance.

10. Preparing the croutons: Cut the slices of bread into small cubes and fry them in olive oil in a non-stick pan until they become golden and crispy. These croutons will add a nice contrast of textures to your soup.

11. Serving: In bowls, place the cream soup with a few pieces of mushrooms, meatballs, and fresh greenery. Add the croutons just at the moment of serving, to keep them crispy.

Serving suggestions: For a touch of refinement, you can add a few drops of truffle oil or grated cheese on top. A slice of fresh bread, spread with butter, will perfectly complement this comforting meal.

Nutritional information: This soup is rich in protein due to the meatballs made from chicken or turkey, while the mushrooms provide a significant amount of antioxidants and vitamins. Each serving contains approximately 350-400 calories, depending on the ingredients used and the portions served.

Frequently asked questions:

1. Can I use other types of meat for the meatballs?
Certainly! You can experiment with pork or beef, depending on your preferences.

2. What are the vegan alternatives for this recipe?
You can use tofu or tempeh for the meatballs, and instead of milk, choose plant-based milk (almond, soy, or oat).

3. How can I store the soup?
The soup can be stored in the refrigerator for 3-4 days. You can freeze it, but it is recommended to add the freshly cooked meatballs only at the time of serving.

Mushroom cream soup with meatballs is more than just a simple meal; it is a culinary experience that brings comfort and warmth. I invite you to prepare it and enjoy every spoonful! Enjoy your meal!

 Ingredients: 350-400 g small champignon mushrooms, 250 g minced chicken (turkey), 1 parsley, 1 parsnip, 2 carrots, 1-2 potatoes, 2 onions, green parsley, 4 tablespoons of oil, 700 ml of milk, 1 egg, a walnut-sized piece of butter, 8 slices of bread for croutons, 2 tablespoons of olive oil for croutons, 1 cube/teaspoon of mushroom concentrate, 2-3 tablespoons of breadcrumbs, salt, pepper, thyme.