Cream of mushroom soup

Mushroom cream soup is one of those recipes that brings comfort and warmth on a chilly day. The rich flavors and creamy texture make it an ideal dish for a quick dinner or as an appetizer for a special meal. Over time, mushroom soup has been appreciated for its versatility and nutritional properties, being an excellent source of vitamins and minerals. So, let's embark together on this savory recipe, step by step!

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Number of servings: 4

Ingredients:
- 1 kg fresh mushrooms (choose quality mushrooms, such as champignon or wild mushrooms for a more intense flavor)
- 1 medium onion, peeled and finely chopped
- 1/2 celery, peeled and diced
- 1 parsnip, peeled and diced
- 200 ml cream (opt for a high-fat cream for a creamier texture)
- 50 ml olive oil or sunflower oil
- 1 medium potato, peeled and diced
- 1 cup of milk (for extra creaminess)
- Salt and pepper, to taste
- Croutons for serving (optional, but recommended for added texture)

Step-by-step instructions:

1. Preparing the ingredients: Start by cleaning and washing all the ingredients. This step is essential to ensure that the soup has a clean taste. Chop the onion, celery, parsnip, and potato into small cubes for even cooking.

2. Sautéing the vegetables: In a large pot, add the oil and heat it over medium heat. Add the chopped onion and sauté for 2-3 minutes until it becomes slightly golden. Then, add the celery and parsnip. Continue to sauté the vegetables for another 5 minutes, stirring occasionally, to develop the flavors.

3. Adding the mushrooms: Clean the mushrooms and slice or cube them according to your preference. Add the mushrooms to the pot and mix well. Let them cook for 5-7 minutes until they begin to soften and release their juices.

4. Boiling the soup: Add the diced potato and a cup of water to the pot. Let everything simmer on low heat for about 30 minutes until all the vegetables are soft. Stir occasionally to prevent sticking.

5. Blending the soup: Once the vegetables are cooked, remove the pot from the heat. Use an immersion blender to puree the mixture until you achieve a smooth texture. If you don't have an immersion blender, you can transfer the soup in batches to a regular blender, but be careful to leave a vent for steam to avoid splattering.

6. Adding the cream and milk: In a separate bowl, mix the cream with the milk. Add this mixture over the mushroom puree and blend everything well. If the soup is too thick, you can add a little of the water in which the vegetables were boiled until you reach the desired consistency.

7. Seasoning: Taste the soup and add salt and pepper according to your preference. It's important to adjust the seasonings at the end, as the mushrooms can vary in flavor intensity.

8. Serving: Serve the mushroom cream soup hot, garnished with crunchy croutons for a pleasant contrast. You can also add a little chopped fresh parsley for an extra touch of freshness and color.

Practical tips:
- Choose fresh mushrooms, preferably from the market, for a more intense flavor. Avoid mushrooms with spots or a soft texture.
- If you want to add extra flavor, you can include spices like thyme or rosemary during the boiling process.
- The soup can be stored in the refrigerator in airtight containers for 3-4 days, and the flavor will intensify over time.

Calories and nutritional benefits:
This mushroom cream soup is an excellent choice for a healthy meal. Mushrooms are rich in B vitamins, selenium, and antioxidants, while the cream and milk provide calcium. A serving of soup (approximately 250 ml) contains about 200-250 calories, depending on the ingredients used.

Frequently asked questions:
- Can I use frozen mushrooms? Absolutely! Frozen mushrooms are a convenient option, but make sure to thaw and drain them well before use.
- How can I make the soup vegan? Replace the cream and milk with plant-based alternatives, such as coconut cream or almond milk.
- Can I add other vegetables? Certainly! Carrots or pumpkin can add sweetness and a beautiful color to the soup.

Possible variations:
- You can transform this mushroom cream soup recipe into a spicier version by adding a little chili pepper during the sautéing of the vegetables.
- If you prefer a soup with a more intense flavor, you can add a little white wine during the sautéing of the mushrooms, allowing it to evaporate before adding water.

This mushroom cream soup is not just a tasty dish, but also a perfect way to enjoy the natural flavors of mushrooms. I encourage you to try it and share the result with your loved ones! Enjoy your meal!