Mushroom cream soup
Mushroom cream soup is a delicious vegan recipe, perfect for days when you want a comforting and flavorful dish. This simple yet refined recipe is based on champignon and porcini mushrooms, fresh vegetables, and a touch of creativity. Moreover, it cooks quickly, so you can enjoy it in just a few minutes.
Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Number of servings: 4
Necessary ingredients:
- 500 g champignon and porcini mushrooms (or other preferred mushrooms)
- 1 medium onion
- 1 small carrot
- 1 small bell pepper (preferably red or yellow for added color)
- 1 tablespoon of flour
- Salt and pepper to taste
- Vinegar (optional, for serving)
- Croutons (for garnish and texture)
Step-by-step instructions:
1. Preparing the ingredients: Start by cleaning the mushrooms. Rinse them under cold running water and chop them finely. If using porcini, ensure they are well cleaned of impurities. Dice the onion, and chop the carrot and bell pepper into small pieces.
2. Sautéing the vegetables: In a deep pot, heat a little oil over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes translucent. Then, add the chopped mushrooms and mix well. Let them sauté for 5-7 minutes until they release their juices.
3. Adding the vegetables: Once the mushrooms are sautéed, add the carrot and bell pepper. Stir everything together and let it cook for another 5 minutes for the flavors to blend.
4. Boiling the soup: Cover the vegetables with warm water (about 4-5 cups) and let it boil. Depending on the desired consistency, you can adjust the amount of water. Add salt and pepper to taste. Let it boil for 15-20 minutes.
5. Transforming into a smooth cream: After the vegetables are cooked, use an immersion blender to turn the mixture into a fine cream soup. Ensure there are no large pieces left.
6. Thickening the soup: In a small bowl, mix the flour with a little water until you get a smooth paste. Pour this mixture in a thin stream into the hot soup while stirring continuously. Let it boil for 5-10 minutes to thicken.
7. Serving: The mushroom cream soup is served hot, garnished with crispy croutons and, if desired, with a splash of vinegar for a hint of acidity. Sprinkle some chopped herbs on top for added freshness.
Practical tips:
- Ingredient variations: You can experiment with other types of mushrooms, such as shiitake or portobello, for a different taste. Additionally, adding sautéed garlic can enhance the flavor.
- Custom croutons: If you want to make croutons at home, cut bread into cubes, drizzle with olive oil and seasonings (garlic, oregano), and bake at 180°C for 10-15 minutes until golden.
- Serving options: The soup can be served with toasted seeds or nuts for added texture and nutrients.
Now you are ready to prepare a delicious mushroom cream soup that will impress both in taste and appearance! This is not just a vegan recipe but also an excellent choice for anyone who appreciates natural and healthy flavors. Enjoy your meal!
Ingredients: 500 g of champignon and porcini mushrooms, 1 onion, 1 small carrot, 1 small bell pepper, 1 tablespoon of flour, salt, pepper, vinegar, croutons
