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Mushroom cream soup made from champignon mushrooms
Aromatic and tasty mushroom cream soup made from champignon mushrooms is prepared in about 55 minutes. An important role is played by the combination of the main product with spices and herbs – the taste of the mushrooms becomes brighter when the soup is seasoned with garlic and dill. You can add chicken broth to dilute the puree. The pureed soup is suitable for dietary and children's menus. Serve the mushroom cream soup with garlic croutons, crackers, or toast with spicy paste. The hot dish looks beautiful when sprinkled with shavings of hard cheese.
Caloric content: 128 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- fresh champignon mushrooms – 260 g;
- onion – 50 g;
- raw potato – 180 g;
- carrot – 40 g;
- bell pepper – 1 pcs;
- fresh chopped herbs and garlic – 1-2 tablespoons;
- flour – 30 g;
- butter – 100 g;
- cream or milk – 180 ml;
- spices and salt – to taste;
- broth or water – 800 ml.
We will prepare the necessary ingredients for making mushroom cream soup from champignon mushrooms.
Preparation
- Cut the raw and peeled carrot, as well as the potato, into arbitrary diamonds or cubes.
- Chop half of the onion and part of the mushrooms into slices. Remove the seeds from the pepper and cut it in half.
- Pour cold water into a suitable pot, add the vegetables, and bring to a boil. Cook on low heat until the vegetables are softened in the broth (a little over half an hour).
- In melted butter, sauté the chopped onion until translucent.
- Slice the remaining part of the champignon mushrooms, add to the onion, and fry until the mushrooms are browned. Slightly salt, add a couple of spoonfuls of broth or warm water, sprinkle with spices, and stew for 5 minutes.
- Separate the boiled vegetables from the broth using a colander. Remove the skin from the bell pepper.
- In the pot, place the stewed champignon mushrooms with onion and the prepared vegetables. Start blending the mixture with an immersion blender, gradually adding the broth. The mixture should have the consistency of liquid puree.
- Toast the flour to a caramel color in butter, making sure to stir quickly to prevent burning.
- Gradually pour the cream into the skillet with the flour. Slightly whisk the mixture with a whisk and break up any lumps. Heat the mixture until it reaches the consistency of thick sour cream.
- Bring the pureed soup to a simmer over low heat. Pour in the thickened cream, and stir with a whisk until smooth.
- Adjust the taste of the finished mushroom cream soup by adding salt and your favorite spices. Sprinkle with crushed garlic, and garnish with chopped herbs. To keep the soup hot until serving, keep it in a water bath.
Cook the mushroom cream soup from champignon mushrooms with pleasure. Enjoy your meal!
