Mushroom cream soup

Mushroom cream soup is one of those recipes that brings to mind warm moments spent at the table with loved ones. This soup is not only a comforting dish but also an excellent way to explore the rich flavors of mushrooms, adding a touch of elegance and refinement. Whether served at a special dinner or simply as a nourishing lunch, mushroom cream soup is sure to win the hearts of all.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Necessary ingredients:
- 500 g fresh or canned mushrooms (champignon mushrooms are recommended for a delicate taste, but you can experiment with shiitake or portobello mushrooms for a more intense flavor)
- The stalk from 1/2 celery (or more, depending on preferences)
- 2 tablespoons olive oil (extra virgin olive oil will add a pleasant flavor)
- 20-30 g butter (butter will provide extra creaminess)
- 1 large onion, finely chopped
- 3 garlic cloves, crushed
- 3 tablespoons flour (to thicken the soup)
- 1.5 l vegetable broth or water (or a mix of water with Maggi or Vegeta for a more complex taste)
- 200 ml cream (the result will be creamier)
- Salt and pepper, to taste

Step-by-step preparation:

1. Preparing the ingredients: Start by cleaning the mushrooms. If using fresh mushrooms, make sure to wash them thoroughly to remove any impurities. Slice them thinly, and if using canned mushrooms, drain and rinse them lightly to remove excess water. Also, chop the onion and crush the garlic.

2. Sauté the vegetables: In a large pot, add the olive oil and butter, then place the pot over medium heat. When the butter has melted, add the chopped onion and sauté until it becomes golden. This will add a deep flavor to your soup. Once the onion is golden, add the crushed garlic and sauté for another minute, being careful not to burn it.

3. Add the mushrooms: When the onion and garlic are ready, add the sliced mushrooms and sauté them over high heat for 3-5 minutes, stirring constantly. The mushrooms will release water, and this process will intensify the flavor.

4. Thickening the soup: After the mushrooms have cooked, add the flour and mix well to incorporate it into the mixture. This will help thicken the soup. Start adding the vegetable broth (or water) gradually, stirring continuously to avoid lumps.

5. Boil the soup: Let the soup simmer on low heat for 10-15 minutes. This is when the flavors will combine, and the soup will become rich and creamy.

6. Transforming into cream soup: Use an immersion blender or a regular blender to turn the mixture into a smooth cream. If you prefer a more rustic texture, you can leave some whole or chopped mushrooms.

7. Finalizing the soup: Put the cream soup back on the heat and add the cream, mixing well. Season with salt and pepper to taste. Add a few diced mushrooms for a decorative touch and to bring an interesting texture.

8. Serving: Mushroom cream soup is served immediately, hot, and is perfect alongside crunchy croutons, garlic toast, or even a fresh salad. You can also add some parsley or basil leaves for a splash of color and freshness.

Useful tips:
- If you want an even richer soup, you can replace part of the water with white wine. This will add a sophisticated note and a delightful flavor.
- The cream soup can be stored in the refrigerator for 3-4 days, and the taste improves as it cools.
- You can experiment with different types of cream (for example, cooking cream with a higher fat percentage for a finer texture).

Nutritional benefits:
This mushroom cream soup provides a rich source of B vitamins, minerals, and antioxidants, making it a healthy choice. Mushrooms are low in calories, high in fiber, and contribute to a healthy immune system.

Frequently asked questions:
1. Can I use frozen mushrooms? Yes, frozen mushrooms are a convenient alternative, but make sure to thaw and drain them well before cooking.
2. How can I make the soup spicier? Add a bit of chili pepper or spices like smoked paprika for a more intense flavor.
3. What other ingredients can I add? You can add grated carrots or potatoes for a more substantial texture.

Mushroom cream soup is more than just a simple dish; it is a culinary experience that brings together the rich flavors of the ingredients. Whether you savor it alone or share the joy of cooking with loved ones, this recipe will surely become a favorite in your kitchen. So gather your ingredients and enjoy the magic of cooking!

 Ingredients: -500 g mushrooms (canned is also fine) -stalk from 1/2 celery (or to taste) -2 tablespoons olive oil -20-30 g butter -1 large onion -3 cloves of garlic -3 tablespoons flour -1.5 l broth (or water + maggi, vegeta................., or just water) -200 ml sour cream -salt, pepper (to taste)