Mushroom cream soup

Name: Mushroom cream soup - Artemisa O.
Ingredients: 2 onions; 1 can of mushrooms; 1 piece of fennel; 1 and a half tablespoons of white flour; oil; instant soup (can be either vegetable or chicken); salt; pepper; fresh parsley; mandatory :)) toasted bread

Season - Mushroom cream soup by Artemisa O. - Recipia

Mushroom cream soup is a delicious and comforting dish, perfect for chilly days or a quick lunch. This recipe is vegan, but it doesn't compromise on flavor, being rich in the natural aromas of the ingredients. Here’s how to prepare this creamy soup that will impress anyone who tastes it. Total time: 40 minutes Preparation time: 15 minutes Cooking time: 25 minutes Number of servings: 4 Ingredients: - 2 medium onions - 400 g mushrooms (fresh or canned) - 1 bulb of fennel - 1.5 tablespoons of white flour - 3 tablespoons of olive oil - 1.5 liters of broth (vegetable or chicken, from cubes or instant, according to preference) - Salt and pepper, to taste - A handful of fresh parsley - Toasted bread or croutons, for serving Preparation method: 1. Preparing the ingredients: Start by peeling the onions and cutting them into small cubes. They will add a flavorful base to your soup. Slice the fennel very thinly to sauté evenly and release its aroma. 2. Sautéing the vegetables: In a large pot, add 3 tablespoons of olive oil and heat over medium heat. Add the onion and fennel, sautéing for 5-7 minutes until golden and tender. This step is essential for developing a deep flavor. 3. Adding the flour: Sprinkle the flour over the sautéed vegetables and mix well, allowing it to brown for 2-3 minutes. This step will help thicken the soup and add a creamy texture. 4. Cooking the soup: In a separate bowl, mix the instant broth with 1.5 liters of hot water, then pour the mixture into the pot with the vegetables. Bring everything to a boil and let it simmer for 10-15 minutes. 5. Preparing the mushrooms: While the soup is simmering, sauté half of the mushrooms in a separate pan with a little oil until golden. These will be used for garnishing the soup at the end. 6. Blending the soup: After the soup has boiled, strain the liquid to remove any vegetable remnants. Then, place the onion, fennel, and remaining mushrooms in a blender and blend until you get a smooth paste. This paste will add incredible creaminess to the soup. 7. Finalizing the soup: Pour the obtained paste into the strained soup, mixing well. Let it cook for another 10 minutes, adding salt and pepper to taste. Finally, add the finely chopped parsley and the sautéed mushrooms. 8. Serving: The soup is served hot, alongside toasted bread or crunchy croutons. You can add a tablespoon of olive oil on top for extra flavor. Practical tips: - If you want an even more flavorful soup, you can add fresh herbs like thyme or rosemary during cooking. - If you prefer a smoother texture, you can strain the soup through a fine sieve after blending. - Use fresh mushrooms for a more intense flavor, but canned mushrooms are also a good and convenient choice. This mushroom cream soup is not only tasty but also healthy, and its simple preparation makes it ideal for any cooking enthusiast. Enjoy your meal!

Mushroom cream soup

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