Mushroom cream soup

Mushroom cream soup is a dish that delights with its delicate aroma and velvety texture. This simple mushroom cream soup recipe is perfect for anyone looking to bring a touch of comfort to their plate, ideal for both everyday meals and special occasions. With a preparation time of about 15 minutes and a cooking time of 20 minutes, this soup can be enjoyed in approximately 35 minutes, providing you with 4 servings of delight.

Necessary ingredients:

- 500 grams of fresh champignon mushrooms
- 50 grams of butter
- 2 tablespoons of olive oil
- 1-2 medium onions
- 1 garlic clove
- 2 heaping tablespoons of flour
- 100 ml of cream
- 1 liter of chicken broth (preferably warm)
- 1 bay leaf
- Salt and white pepper to taste

A bit of history:

Mushroom cream soup has deep roots in world cuisine, being appreciated over time for its versatility and quick preparation. Mushrooms, a staple ingredient in various culinary cultures, not only provide a savory taste but also a multitude of nutritional benefits. They are rich in vitamins, minerals, and antioxidants, having beneficial effects on the immune system.

Step by step:

1. Preparing the ingredients:
Start by washing the mushrooms under a cold running water and drying them with a paper towel. Then, slice the mushrooms thinly, leaving a few whole mushrooms for garnish. This little attention to detail will add a rustic and elegant touch to your soup.

2. Sautéing the vegetables:
In a large pot, add 2 tablespoons of olive oil and 50 grams of butter, then place the pot over medium heat. When the butter melts and begins to foam, add the finely chopped onion and crushed garlic. Sauté them for 3-4 minutes until they become translucent and fragrant.

3. Adding the mushrooms:
Now, add the sliced mushrooms to the pot and sauté them together with the onion and garlic for 5-7 minutes. It is important to let them soften and release their juices, and the aroma that will spread in the kitchen will be truly captivating.

4. Preparing the soup:
Add the bay leaf and hot chicken broth. Let everything simmer on low heat for 10 minutes. This will help infuse the flavors and create a rich base for your soup.

5. Thickening the soup:
Meanwhile, in a small bowl, dissolve the flour with a few tablespoons of warm broth, stirring vigorously to avoid lumps. Once the soup has boiled, add the flour mixture and stir well. Let the soup boil for a few more minutes until it thickens.

6. Adding the cream:
Finally, remove the pot from the heat and add the cream, either mixed beforehand with a bit of cold broth or directly into the soup, stirring well to achieve a smooth and creamy texture. Taste and adjust with salt and white pepper to your preference.

7. Serving:
Serve the mushroom cream soup hot, in beautiful bowls, garnished with a few slices of fresh mushrooms and whole mushrooms for an attractive appearance. You can also add a few fresh parsley leaves for an extra splash of color and freshness.

Useful tips:

- Choosing mushrooms: Opt for fresh champignon mushrooms, as they have a more intense flavor. If you want to experiment, you can combine champignon with other types of mushrooms, such as shiitake or porcini, for a soup with an even more complex taste.
- Variations: If you prefer a cream soup with a stronger flavor, add a few drops of soy sauce or a splash of dry white wine during the sautéing of the vegetables.
- Serving: This soup pairs perfectly with toasted bread croutons or a slice of rustic bread on the side. A fresh green salad can complete the meal, bringing a contrast of textures.

Nutritional information:
A serving of mushroom cream soup contains approximately 200 calories, making it a healthy and nutritious choice. Mushrooms are an excellent source of plant-based protein, fiber, B vitamins, and essential minerals, with their benefits recognized worldwide.

Frequently asked questions:

- Can I use canned mushrooms?
Although fresh mushrooms provide a better taste and texture, you can also use canned mushrooms in the absence of fresh alternatives. Make sure to drain them well before use.

- How can I make the soup vegan?
Replace the butter with olive oil and the chicken broth with vegetable broth. Use plant-based cream or coconut milk to achieve a creamy texture.

- Can it be frozen?
Yes, the soup can be frozen! Make sure to cool it completely before storing it in airtight containers. Upon thawing, you may need to stir the soup well to restore its texture.

Now that you have all the necessary information, it's time to put on your apron and start cooking! This mushroom cream soup will surely become a favorite in your kitchen. Enjoy every spoonful and relish the comfort it brings!

 Ingredients: Mushroom Cream Soup 500 grams of champignon mushrooms 50 grams of butter 2 tablespoons of olive oil 1-2 onions 1 clove of garlic 2 tablespoons of flour 100 ml of cream 1 liter of chicken broth 1 bay leaf Salt White pepper

 Tags:  mushrooms unt sour cream