Mushroom cream soup

Name: Mushroom cream soup - Sabina M.
Ingredients: Duck soup backbone; neck; wings; 1 carrot; 1 parsley root; 3; 4 potatoes; depending on their size; 600; 700 g champignon mushrooms; 3 cloves of garlic; 1 good handful of dried shiitake mushrooms (optional); 1 tablespoon of flavor granules; Salt and freshly ground green pepper; 200 ml thick sour cream (I used farmers cream or cooking cream); 2; 3 tablespoons of infused olive oil (with parsley; garlic; porcini mushrooms); For serving:; Chili flakes and onion flakes; Croutons (optional); Slices of bread; thin slices of champignon mushrooms; thin slices of goat cheese; olive oil

Soups - Mushroom cream soup by Sabina M. - Recipia

Creamy Mushroom Soup with Deep Flavor and Comforting Aroma Preparation time: 20 minutes Cooking time: 2 hours Total time: 2 hours and 20 minutes Servings: 4-6 Imagine a cool autumn day, when the air is filled with memories of summer, and the desire to enjoy a warm and nourishing soup becomes irresistible. This creamy mushroom soup, with its velvety texture and intense flavor, is sure to become one of your family's favorite recipes. This recipe combines delicate mushrooms with the rich flavors of meat-based soups, offering a culinary experience that not only delights the taste buds but also enhances well-being. The origins of this soup can be found in the culinary traditions of many cultures, where mushrooms have always been appreciated for their nutritional properties and versatility in cooked dishes. Ingredients: - 1 kg duck meat (back, neck, wings) for the broth - 1 large carrot - 1 parsley root - 3-4 medium potatoes (depending on their size) - 600-700 g fresh champignon mushrooms - 3 garlic cloves - A generous handful of dried shiitake mushrooms (optional) - 1 tablespoon flavor cubes (spice mix) - Salt and freshly ground black pepper - 200 ml heavy cream (preferably from local farms or cooking cream) - 2-3 tablespoons infused olive oil (with parsley, garlic, porcini mushrooms) For serving: - Chili flakes - Onion flakes - Croutons (optional) - Slices of bread, thin slices of champignon mushrooms, thin slices of goat cheese, olive oil Preparation steps: 1. Preparing the duck broth Start by adding the duck meat to a 4-liter pot. Add the carrot and parsley root, all cleaned and cut into large pieces. Cover the ingredients with water and place the pot over medium heat. 2. Boiling and skimming Once the water begins to boil, use a skimmer to remove the foam that forms on the surface. Reduce the heat and let the soup simmer for 50-60 minutes, allowing the flavors to concentrate. 3. Straining the broth After the soup has simmered, strain it through a fine sieve to obtain a clear liquid. You can keep the meat for later use or add it to other dishes. 4. Hydrating the shiitake mushrooms While the broth is simmering, place the dried shiitake mushrooms in a small bowl with cold water and let them hydrate for 50-60 minutes. This will allow the mushrooms to regain a pleasant texture and release their aroma. 5. Adding the vegetables To the clear duck broth, add the peeled and quartered potatoes, the hydrated shiitake mushrooms (without the soaking water), the whole garlic cloves, and the sliced champignon mushrooms. Let everything simmer for about 50 minutes, until the vegetables are well cooked. 6. Blending the soup Once all the ingredients are cooked, remove the pot from the heat and use an immersion blender to puree all the vegetables until the soup becomes creamy. 7. Seasoning Place the pot back on the heat and add the flavor cubes, salt, and freshly ground pepper to taste. Stir in the infused olive oil and the cream diluted with the water in which the shiitake mushrooms were hydrated. Allow to simmer for a few minutes to combine the flavors. 8. Serving Pour the soup into bowls and sprinkle chili flakes and onion flakes on top for added flavor. For a crunchy touch, add croutons. You can make the croutons from slices of bread drizzled with olive oil, topped with goat cheese and slices of champignon mushrooms, then toasted in a sandwich maker for 4-5 minutes. Practical tips: - If you want to make this soup lighter, use vegetable broth instead of duck broth while still maintaining the richness of flavors. - Experiment with different types of mushrooms, such as portobello or oyster mushrooms, to achieve a variety of flavors. - If you're looking for a spicier version, add cayenne pepper or freshly chopped chili during preparation. Calories and nutritional benefits: This creamy mushroom soup is not only delicious but also nutritious. Each serving contains approximately 250-300 calories, depending on the amount of cream used. Mushrooms are rich in vitamins, minerals, and antioxidants, positively impacting the immune system. Additionally, duck meat is an excellent source of protein and healthy fats. Frequently asked questions: 1. Can I use canned mushrooms? While fresh mushrooms provide a more intense flavor, you can use canned mushrooms in a pinch. Make sure to drain them well before adding them to the soup. 2. How can I store the soup? The soup stores well in the refrigerator for 3-4 days. You can freeze it for easy access on busier days. 3. What other recipes pair well with this soup? Creamy mushroom soup pairs perfectly with fresh salads or a savory tart with cheese and vegetables. Additionally, a dry white wine will complement the soup's flavor. 4. Can I make the soup less creamy? If you prefer a less creamy soup, omit the cream and add more vegetables to maintain the consistency. This creamy mushroom soup recipe is not just a delicious dish but also a wonderful way to bring the family together around the table. Savor each spoonful and let yourself be enveloped by its rich flavors, wrapping you in the warmth and comfort of a lovingly prepared meal.

Mushroom cream soup

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