Mushroom cream soup with vegetables and garlic

Name: Mushroom cream soup with vegetables and garlic - Stana C.
Ingredients: 400 g brown mushrooms; one carrot; two onions; one piece of celery; two potatoes; 1 L vegetable broth (or water); 50 g butter (margarine if preparing for fasting); 2 tablespoons olive oil; bread croutons; salt; pepper; a pinch of garlic.

Season - Mushroom cream soup with vegetables and garlic by Stana C. - Recipia

Mushroom Cream Soup with Vegetables and Garlic: A Vegan Delight Mushroom cream soup with vegetables and garlic is a recipe that combines the natural flavors of fresh ingredients with a creamy and comforting texture. This fasting dish is not only quick and delicious but also packed with essential nutrients. Moreover, it is an excellent choice for days when you want to eat healthily without sacrificing flavor. In the following lines, I will guide you step by step to achieve a perfect cream soup that will impress everyone. Preparation time: 15 minutes Cooking time: 30 minutes Total time: 45 minutes Servings: 4 Ingredients: - 400 g brown mushrooms (fresh or frozen) - 1 medium carrot - 2 medium onions - 1 piece of celery (about 100g) - 2 medium potatoes - 1 liter vegetable broth (or water) - 50 g butter (or margarine for the fasting option) - 2 tablespoons olive oil - Bread croutons - Salt, pepper to taste - A pinch of garlic (optional) - Chili flakes (optional, for a touch of spice) Preparation: 1. Prepare the ingredients: Start by washing and peeling all the vegetables. Chop the onions finely, slice the carrot and celery into thin rounds, and dice the potatoes. The mushrooms can be sliced or cubed, depending on your preference. 2. Sauté the onion: In a large pot, add the butter and olive oil over medium heat. Once the butter has melted, add the chopped onion. Sauté the onion for 3-4 minutes until it becomes translucent and releases its aroma. 3. Add the vegetables: Meanwhile, add the carrot and celery rounds to the onion. Continue to sauté for 5 minutes, stirring occasionally to prevent sticking. 4. The mushrooms: Now is the time to add the sliced mushrooms. Mix everything and let it sauté for 10 minutes until the mushrooms soften and turn golden. 5. The soup: Add the vegetable broth (or water, if you prefer) and the potato cubes. Make sure all ingredients are covered with liquid. If necessary, top up with water. Let it simmer over medium heat for 15-20 minutes until all the vegetables are well cooked and soft. 6. Season: Once the vegetables are cooked, add salt, pepper, and a pinch of garlic if desired. Mix well and let the soup cool slightly. 7. Blending: Transfer the soup to a blender, making sure not to overfill the container (you can stop some of the liquid if it is too runny). Blend until you achieve a smooth and homogeneous cream. If you prefer a thicker texture, you can leave some larger vegetable pieces. 8. Serving: Pour the cream soup into bowls and serve warm, garnished with crunchy bread croutons, a drizzle of olive oil, chili flakes, and, if you like, some strips of fried mushrooms. Serving suggestions: This cream soup is perfect to be served alongside a fresh green salad or with a slice of toasted bread. Additionally, for a more filling lunch or dinner, you can accompany the soup with a vegetable sandwich or hummus. Nutritional benefits: Mushroom cream soup is rich in vitamins and minerals, being a good source of fiber due to the vegetables. Mushrooms, in particular, are known for their antioxidant content and B vitamins, essential for energy metabolism. Additionally, being a vegan recipe, it is friendly to the diet of those who choose to avoid animal products. Calories: A serving of this cream soup contains approximately 150-200 calories, depending on the oil used and the amount of croutons. Tips and variations: - If you want a more intense flavor, you can add a tablespoon of soy sauce or Worcestershire sauce during cooking. - For a spicier version, add a few slices of fresh chili pepper. - You can replace brown mushrooms with white mushrooms or other types, such as shiitake mushrooms for a distinct flavor. - If you prefer a richer soup, you can add plant-based cream or coconut milk after blending. Frequently asked questions: 1. Can I use canned mushrooms? Of course! Just make sure to drain them well before adding them to the recipe. 2. How can I store the soup? The cream soup stores well in the refrigerator for 2-3 days. It can be reheated over low heat or in the microwave. 3. Can I freeze the soup? Yes, you can freeze the soup in an airtight container for up to 3 months. Thawing is ideally done in the refrigerator overnight. So, I invite you to try this mushroom cream soup recipe with vegetables and garlic. It is simple, quick, and incredibly tasty! Preparing this soup will not only bring flavor to your plate but also joy to your heart. Enjoy your meal!

Mushroom cream soup with vegetables and garlic

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