Mushroom cream soup with vegetables

Name: Mushroom cream soup with vegetables - Delia P.
Ingredients: onion (2 pcs); carrot (2 pcs); celery (1 pc); parsnip (1 pc); flour (1 tablespoon); mushrooms (200; 300 g); butter (100 g); eggs (2 pcs); milk (1/2 cup); salt; water (2 l)

Soups - Mushroom cream soup with vegetables by Delia P. - Recipia

Mushroom cream soup with vegetables: a healthy and easy-to-make delicacy Mushroom cream soup with vegetables is not only a delicious recipe but also an excellent choice for your health. Full of flavors and nutrients, this soup can quickly become one of your favorite dishes. From the savory mushrooms to the fresh vegetables, each ingredient contributes to a rich and comforting taste. Moreover, it is a versatile recipe that can be adapted to your personal preferences. Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Number of servings: 4-6 Necessary ingredients: - 2 onions (preferably white or yellow) - 2 carrots - 1 celery - 1 parsnip - 1 tablespoon of flour - 200-300 g mushrooms (choose fresh mushrooms, such as champignon or porcini for a more intense flavor) - 100 g butter - 2 eggs - ½ cup of milk (preferably whole for a richer cream) - Salt, to taste - 2 liters of water - Fresh parsley, for garnish The history of mushroom cream soup Mushroom cream soup has its origins in traditional kitchens, where simple and healthy ingredients were valued. In the past, mushrooms were considered a luxury food, reserved for festive meals. On the other hand, vegetables are a staple in many culinary cultures, appreciated for both their taste and nutritional properties. Today, this recipe has evolved and become one of the most beloved dishes, valued for its versatility and ease of preparation. Step by step for a perfect cream soup 1. Preparing the ingredients Start by cleaning and washing all the ingredients. The onion, carrots, celery, and parsnip should be diced into small cubes for even cooking. The mushrooms, on the other hand, should be peeled, washed well, and sliced thinly. 2. Boiling the vegetables In a large pot, add the 2 liters of water and sprinkle with salt. Bring the diced vegetables (onion, carrots, celery, and parsnip) to a boil over medium heat. Let them boil for about 20 minutes until they become tender. This step will create the base of your soup, so make sure the vegetables are well-cooked. 3. Preparing the mushrooms Meanwhile, in a large skillet, melt 75 g of butter. Add the flour and stir quickly to form a roux. Then, add ¾ of the sliced mushrooms. Sauté the mushrooms over medium heat, stirring frequently, until they release their juice and become golden. 4. Combining the ingredients Once the vegetables are cooked, strain them and reserve the liquid. Add the sautéed mushrooms to the vegetables, then gradually pour in the reserved cooking liquid, stirring continuously. Let everything simmer on low heat for 10 minutes for the flavors to combine and intensify. 5. Creating the cream After the mushrooms are well-cooked, use a blender to turn everything into a smooth cream. If you prefer a richer textured soup, keep a few whole mushrooms to add at the end. Pour the obtained puree back into the pot and add the remaining liquid, stirring well. 6. Finalizing the soup In a separate bowl, beat the egg yolks with the warm milk, then incorporate the mixture into the soup, stirring quickly to avoid curdling the eggs. Let the soup simmer for another 2-3 minutes, then remove it from the heat. 7. Serving For a delicious finish, add the remaining butter and chopped fresh parsley on top of the soup. What could be more comforting than a bowl of mushroom cream soup with vegetables, served warm alongside a slice of toasted bread or croutons? Tips and variations - You can experiment with different types of mushrooms, such as shiitake or portobello, to achieve varied flavors. - If you like a stronger taste, you can add garlic or spices like thyme or rosemary. - This soup can be made a few hours in advance and reheated before serving, making it perfect for meals with guests. Nutritional benefits Mushroom cream soup with vegetables is rich in essential vitamins and minerals. Mushrooms are an excellent source of antioxidants, while the vegetables provide a high intake of fiber and vitamins. Additionally, the use of milk and eggs contributes to a balanced protein content. Frequently asked questions 1. Can I use canned mushrooms instead of fresh mushrooms? It is recommended to use fresh mushrooms for better flavor, but in emergencies, canned mushrooms can be an alternative. 2. What can I do with leftover soup? If you have leftover soup, you can store it in the fridge and reheat it the next day. It can also be used as a base for sauces or pasta. 3. What drinks pair best with mushroom cream soup? An excellent choice would be a dry white wine, which will complement the delicate flavors of the soup. Additionally, an herbal tea or fresh vegetable juice would be healthy and comforting options. This mushroom cream soup with vegetables is not only a tasty dish but also an opportunity to bring a touch of health to your plate. Whether you enjoy it on a chilly winter evening or serve it as an appetizer at a festive meal, it is a dish that will always be appreciated. Bon appétit!