Mushroom cream soup

Mushroom cream soup with vegetables - a warm and comforting recipe

Preparation time: 20 minutes
Cooking time: 40 minutes
Total time: 60 minutes
Number of servings: 4

Mushroom cream soup is a dish that reminds us of family moments, chilly winters, and the rich aroma of fresh mushrooms. This simple and delicious recipe combines the intense flavor of mushrooms with the fragrance of vegetables, resulting in a creamy dish, perfect for any occasion. Besides being a quick recipe, it is also packed with nutrients, making it an excellent choice for a healthy lunch or a light dinner.

Before we start, let’s get familiar with the ingredients and explore what each of them offers:

Ingredients:
- 2 medium onions
- 2 carrots
- 1 celery
- 1 parsnip
- 1 tablespoon of flour
- 200-300 g fresh mushrooms (preferably champignon or pleurotus)
- 100 g butter (preferably unsalted)
- 2 eggs
- ½ cup of milk (or plant-based milk for a vegan option)
- Salt, to taste
- 2 liters of water
- Fresh parsley, chopped (for garnish)

Brief history:
Mushroom cream soup is a dish that has gained popularity worldwide, becoming a favorite among many homemakers. Its origins are lost in history, and the versions of this soup can vary by region, but the basic ingredients remain the same: mushrooms, vegetables, and a creamy base. This recipe has been adapted over time, and today we can find it on restaurant menus or in our homes, bringing a touch of comfort and nostalgia.

Step by step:

1. Preparing the vegetables: Start by peeling and washing the vegetables. The onion, carrots, celery, and parsnip will form the base of your soup. Chop the onion finely, and cut the carrots, celery, and parsnip into small cubes. These will add not only flavor but also a sweet taste to the soup.

2. Boiling the vegetables: In a large pot, add the 2 liters of water and put it on medium heat. Add the cleaned vegetables and a teaspoon of salt. Let it boil for 20-25 minutes, until the vegetables are well cooked and soft.

3. Preparing the mushrooms: While the vegetables are boiling, clean the mushrooms and wash them well. Slice them thinly. In a separate skillet, melt ¾ of the butter over medium heat. Add the mushroom slices and sauté for 5-7 minutes until they turn golden. This step is essential to intensify the flavor of the mushrooms.

4. Forming the soup base: Add the flour to the skillet, stirring constantly to avoid lumps. Try to achieve a smooth paste. Then, gradually add some of the liquid in which the vegetables boiled, stirring continuously. Continue to cook until the mushrooms are fully cooked and have absorbed the liquid.

5. Blending: Once the vegetables are boiled, strain them to obtain a clear liquid. The next step is to pass the mushrooms and boiled vegetables through a sieve or blender, obtaining a fine puree. This puree will give a rich taste and a creamy texture to the soup.

6. Combining the ingredients: Pour the mushroom puree back into the pot with the vegetable broth. Place the soup on medium heat and when it starts to boil, add the remaining chopped mushrooms. Let it boil for 10 minutes.

7. Finalizing the soup: In a separate bowl, beat the two egg yolks with the warm milk. Add the mixture to the soup, stirring continuously to avoid the eggs from coagulating. This step will make the soup even creamier and improve its texture.

8. Serving: Remove the pot from heat and add the remaining butter, stirring gently until it melts. Sprinkle fresh chopped parsley on top for an extra touch of freshness. The mushroom cream soup is served warm, alongside croutons or toasted bread.

Useful tips:
- You can add spices like thyme or basil to enhance the flavor.
- For a vegan version, replace the butter with olive oil and the eggs with a mixture of cornstarch and water.
- The soup can be stored in the fridge for 2-3 days or frozen for later consumption.

Frequently asked questions:
- Can I use frozen mushrooms? Yes, but it is recommended to use fresh mushrooms for a better taste.
- How can I enrich the soup? You can add sour cream or feta cheese for extra flavor.

Calories and nutritional benefits:
This mushroom cream soup has approximately 250-300 calories per serving, depending on the ingredients used. Mushrooms are rich in B vitamins, minerals, and antioxidants, making them excellent for the immune system. Additionally, the vegetables provide fiber and essential nutrients for a balanced diet.

Serving suggestions:
This soup pairs wonderfully with a fresh green salad or a slice of toasted whole-grain bread. A bottle of chilled dry white wine will perfectly complement the flavors of this comforting dish.

In conclusion, mushroom cream soup with vegetables is not only a simple and quick recipe but also a versatile dish that can be tailored to everyone’s taste. I encourage you to try it and bring the warm aromas of this delicious soup into your home. Bon appétit!

 Ingredients: We need: 2 pcs. onion, 2 pcs. carrot, 1 pc. celery, 1 pc. parsnip, 1 tablespoon flour, 200-300 g. mushrooms, 100 g. butter, 2 pcs. eggs, 1/2 cup milk, salt, 2 l water

 Tags:  mushroom cream soup