Creamy mushroom soup with white wine

Name: Creamy mushroom soup with white wine
Ingredients: 250 g champignon mushrooms; 50 g butter; salt; pepper; a pinch of nutmeg; 1/2 teaspoon sugar; 100 ml white wine; 800 ml clear vegetable broth; 200 ml liquid cream; chopped fresh parsley

Soups - Creamy mushroom soup with white wine by Gabriela G. - Recipia

I often prepare mushroom cream soup when I have a few fresh mushrooms and want something quick, but different from regular soups. If I don't have vegetable stock ready, I improvise with what I find in the fridge, and a bit of white wine really changes the flavor. What I appreciate about this recipe is the method of sautéing the mushrooms without fat at the beginning – it gives an intense flavor, and the butter and wine complete everything. Quick info Total time: about 35 minutes Preparation time: 10-15 minutes Cooking time: 20 minutes Servings: 3-4 Difficulty: easy Recipe type: cream soup, suitable for lunch or dinner Ingredients 250 g champignon mushrooms 50 g butter Salt Pepper Nutmeg – a pinch Sugar – 1/2 teaspoon 100 ml white wine 800 ml clear vegetable broth 200 ml liquid cooking cream Chopped fresh parsley If you don’t have ready vegetable broth, you can quickly make one from a liter of water with a carrot, a parsley root, a small piece of celery, and a small onion. Preparation method 1. If you don’t have vegetable broth, bring a liter of water to a boil with carrot, parsley root, celery, and onion. Keep it on medium heat while you prepare the rest of the recipe. If you have concentrated broth (cube), you can dissolve it directly in hot water, but the flavor will be slightly different. 2. Clean the mushrooms with a soft brush. Do not wash them under running water or peel them if they are fresh and young. Cut them only if they are large; otherwise, leave them whole or halved. 3. Heat a non-stick pan without oil or butter, and place the mushrooms directly in it. Leave them on medium heat, stirring occasionally, until they start to brown slightly and become shiny. Don’t skip this step – it extracts a more concentrated flavor from the mushrooms. 4. Add the butter over the mushrooms and stir. When the butter has melted and the mushrooms start to release water, pour in the white wine. Sprinkle half a teaspoon of sugar over them. 5. Let it evaporate for a few minutes to combine the flavors. The sugar balances the taste, it doesn't make it sweet. 6. Pour in the vegetable broth, add salt, pepper, and a pinch of nutmeg. Let it simmer on low heat for about 15 minutes. 7. After it has boiled, turn off the heat and add the liquid cream. Blend everything with an immersion blender directly in the pot until creamy. Adjust the taste with salt if needed. 8. Serve the soup hot, sprinkling chopped fresh parsley on top. Why I make this recipe often It’s quick and doesn’t require complicated techniques. I find the ingredients easily, and the taste is much better than classic mushroom cream soups precisely because of the simple steps: dry sautéing, a little sugar, white wine. It can easily be adapted to whatever I have on hand. Tips and variations Tips Don’t skip the step of dry sautéing the mushrooms; it gives a noticeably better taste. For a finer texture, pass the soup through a sieve after blending. If you use cream with less than 20% fat, the soup may turn out thinner. Don’t add more nutmeg than a pinch; the taste becomes too intense quickly. Substitutions Butter can be replaced with oil if needed, but the flavor changes slightly. Liquid cream can be replaced with plant-based cooking cream or even a little milk for a lighter version. If you don’t have white wine, use a little very weak white vinegar or lemon juice, but in small amounts. Variations Other types of mushrooms can be used, not just champignon (for example, porcini). You can add some chopped and sautéed onion at the beginning for a more complex flavor. For more consistency, add a tablespoon of oatmeal or boiled potato, blended along with the rest. Serving ideas It goes well with simple croutons, toasted bread, or even thin mushroom chips. For a more festive look, sprinkle extra parsley and a few thin slices of raw mushroom on top. Frequently asked questions 1. Can I use frozen mushrooms? Yes, you can. It’s important to let them thaw completely and drain them, as they release more water and the soup will be slightly more liquid. 2. Can I omit the white wine? Yes. Without wine, the taste will be less tangy, but still good. You can compensate with a little lemon juice or vinegar, but just a tiny bit. 3. What kind of liquid cream should I use? Ideally, use liquid cooking cream with over 20% fat. Plant-based cooking cream can also be used. 4. Can the soup be frozen? I do not recommend freezing the soup with cream, as the texture may separate upon thawing. Without cream, it holds up better in the freezer. 5. Can it be made vegan? Yes, use oil instead of butter and plant-based cream. The vegetable broth should be gelatin-free. Nutritional values Estimation for one serving (out of four): Calories: approximately 190 kcal Proteins: 5 g Fats: 13 g Carbohydrates: 10 g Guideline values, may vary depending on the type of cream, how fatty the mushrooms are, and the vegetable broth used. Storage and reheating The soup can be stored in the refrigerator, in a covered container, for 2-3 days. I do not recommend freezing if you have already added cream, as the texture may break upon thawing. Reheat on low heat, stirring constantly, without bringing it to a boil, so the cream doesn’t curdle.

Creamy mushroom soup with white wine

Tags

Categories