Mushroom cream soup made from champignons

Mushroom cream soup made from champignons is the first dish that can be prepared during fasting. This soup is light and healthy, containing celery root, parsnip, and parsley root, as well as carrots. These root vegetables are rich in vitamins. The cream soup is prepared using vegetable oil, without meat or animal fat. Mushroom cream soup will be interesting for vegetarians, those who adhere to proper nutrition, and those who decided to get rid of extra pounds. Making cream soup is not difficult at all, it takes very little time, and in the end, you get a beautiful, thick, and aromatic soup.

Caloric content: 22 kcal per 100 grams of the dish.

Ingredients

• potatoes (medium) – 4-5 pcs;
• carrot – 1 pc;
• onion (medium) – 2 pcs;
• champignons – 200 g;
• celery root – 40-50 g;
• parsley root – 30-40 g;
• parsnip root – 30-40 g;
• salt, pepper mixture – to taste;
• water – 1.5 l;
• vegetable oil – for frying.

Prepare all the ingredients for making the mushroom cream soup from champignons. Peel and wash the vegetables. Cut the mushrooms into slices.

Cooking

1. All the vegetables will be blended later, so there’s no need to follow a precise cutting method. However, it’s better to cut the vegetables into approximately the same size for even cooking. Cut the potatoes into cubes.

2. Cut the root vegetables into sticks or any convenient shape.

3. Cut the carrot in the same way into sticks.

4. Chop the onion randomly, but not too large.

5. Place the chopped potatoes in a small pot. Add one or one and a half liters of drinking water, depending on the desired thickness of the soup. Put the potatoes on the stove to boil.

6. Fry the prepared root vegetables in vegetable oil until semi-cooked over medium heat. Then transfer the vegetables to the pot with the potatoes. Now the potatoes and root vegetables will boil together.

7. Separately sauté the mushrooms in vegetable oil. Cooking the champignons will take only about ten minutes, as the mushrooms cook very quickly. Remove them from the heat, but don't add them to the vegetable broth.

8. The vegetable broth is ready; remove it from the heat and blend it using an immersion blender.

9. Blend the vegetables until homogeneous. As a result, you get a cream soup. Put the pot back on the stove, add the champignons so that the vegetables are infused with the mushroom aroma. At this moment, salt the soup and adjust the taste. If desired, you can add pepper or other favorite spices.

10. The dietary mushroom cream soup made from champignons with potatoes is ready. It turned out incredibly fragrant due to the root vegetables and mushrooms, and the carrot gave the soup a light orange hue. Pour it into a serving bowl, add spicy seasonings, a sprig of parsley, and serve.

Such a mushroom cream soup will be a real find when you want something light and healthy. It's a great warming soup in cool weather. If desired, you can add croutons to such a soup.