Mushroom cream soup

Mushroom cream soup is a comforting and delicious dish, perfect for any meal, whether it's a family dinner or a quick lunch. This simple and quick recipe, with accessible ingredients, will bring a touch of comfort and flavor to your kitchen. Moreover, it is a wonderful option for vegans if you choose to use vegetable broth instead of a meat base.

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

Ingredients:
- 400 g of mushrooms (you can opt for champignon mushrooms or a combination with shiitake mushrooms for a more intense flavor)
- 2 medium onions, finely chopped
- ½ celery, diced
- 1 parsnip, peeled and diced
- 3 tablespoons of flour
- Salt, to taste
- Freshly ground pepper, to taste
- 1.5 liters of water or vegetable broth
- 2 tablespoons of olive oil or butter for sautéing
- Optional: cream or milk for extra creaminess

Step by step:

1. Start by preparing the ingredients. Wash the mushrooms well and slice them. The onions and garlic should be finely chopped, and the celery and parsnip should be diced into small cubes. This preparation step will facilitate the even cooking of the vegetables.

2. In a large pot, heat the olive oil or butter over medium heat. Add the chopped onion and garlic, letting them sauté for 3-4 minutes until they become translucent and fragrant. Be careful not to burn them, as this can lead to a bitter soup.

3. Add the sliced mushrooms to the pot, mixing them well with the onion and garlic. Let them soften for about 5-7 minutes until the mushrooms release their liquid and become tender.

4. Immediately after the mushrooms have softened, add the celery and parsnip and mix well. These vegetables add a deep flavor and pleasant texture to the soup.

5. Sprinkle the 3 tablespoons of flour over the vegetable mixture and stir vigorously to incorporate. This step will help thicken the soup and give it a creamy texture.

6. Gradually pour in the 1.5 liters of water or vegetable broth, stirring continuously to avoid lumps of flour. Add salt and pepper to taste.

7. Let the soup simmer on low heat for 20 minutes until all the vegetables are fully cooked and the flavors have melded together.

8. Using an immersion blender, puree the soup directly in the pot until smooth and creamy. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender, being careful not to burn yourself.

9. If you want an even creamier soup, you can add cream or milk after pureeing the soup. Mix well and let it heat for a few more minutes.

10. Serve the soup hot, garnished with croutons, toasted seeds, or a drizzle of olive oil on top for a contrast of textures. You can also add some fresh parsley or thyme leaves for an extra touch of freshness.

Suggestions and variations:
For a spicy kick, you can add half a teaspoon of hot paprika or cayenne pepper. You can also experiment with adding other mushrooms, such as portobello or oyster mushrooms, to offer a different taste. A delicious variation is to add some fresh spinach leaves at the end for an extra splash of color and nutrients.

This mushroom cream soup is not only nourishing but also easy to adapt according to your preferences. Whether you serve it as an appetizer or as a main course alongside a salad, it is a dish that will surely impress. Enjoy every spoonful!