Mushroom cream soup is a classic, comforting recipe that brings a rich flavor and velvety texture to the table. This soup is quick and easy to prepare, perfect for a family dinner or a relaxing evening. Let's begin our culinary journey into the world of delicious soups!
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4
Necessary ingredients:
- 500 g fresh champignon mushrooms
- 2 medium onions
- 1 garlic clove
- 50 g butter
- 1 liter chicken broth (or water)
- 200 ml cooking cream
- 2 tablespoons oil
- salt and pepper to taste
- croutons for serving
- a few sliced mushrooms for decoration
Practical tip: Choose fresh mushrooms with a firm texture and uniform color. Avoid mushrooms with spots or mold, as they can affect the taste of the soup.
Step by step in preparing mushroom cream soup
1. Preparing the ingredients: Start by finely chopping the onion. This will add a fundamental layer of flavor to the soup. Clean the mushrooms, removing any impurities with a damp cloth. Cut the mushrooms into small cubes, leaving two whole mushrooms for decoration.
2. Cooking the onion: Heat a large pot over medium heat and add the butter and oil. When the butter has completely melted, add the chopped onion. Sauté the onion for 3-4 minutes until it becomes translucent. The oil added along with the butter helps create a rich aromatic base.
3. Adding the garlic: Finely chop the garlic clove and add it to the pot. Cook it with the onion for 1 minute, being careful not to burn it, as burnt garlic can give the soup a bitter taste.
4. The mushrooms: Add the diced mushrooms to the onion and garlic. Mix well and let them cook for 7-10 minutes. The mushrooms will start to release water, which will help flavor the soup.
5. Adding the broth: After the mushrooms have cooked, pour the chicken broth (or water, if you don’t have broth on hand) into the pot. Let the soup simmer for 10 minutes for the flavors to meld.
6. Blending: Use an immersion blender to puree the soup until you achieve a smooth texture. If you don’t have an immersion blender, you can transfer the soup to a regular blender, making sure not to fill the container more than halfway to avoid splattering.
7. Finishing the soup: Once you have a smooth cream, add the cooking cream and mix well. Let the soup simmer on low heat for another 7-10 minutes. Taste and add salt and pepper to preference.
8. Preparing the croutons: If you choose to make croutons, cut a few slices of bread and toast them in a little oil or butter until golden and crispy.
Serving: Serve the mushroom cream soup hot, garnished with the reserved mushroom slices and crispy croutons. You can also add a few fresh parsley leaves for an extra touch of color and flavor.
Nutritional benefits: Mushroom soup is rich in antioxidants and vitamins, contributing to strengthening the immune system. Champignon mushrooms are an excellent source of plant-based protein, fiber, and B vitamins, being very low in calories, making it an ideal choice for a balanced diet.
Recipe variations:
- Truffle mushroom cream soup: Add a few drops of truffle oil at the end to enhance the flavor.
- Spiced soup: Try adding a little cumin or sweet paprika for a different taste.
- Vegan soup: Replace the cream with coconut cream or another plant-based substitute.
Frequently asked questions:
- Can I use frozen mushrooms?: Yes, frozen mushrooms can be used, but it is recommended to thaw and wipe them well before cooking.
- How can I store the soup for later?: Mushroom cream soup can be stored in the refrigerator for 3 days or in the freezer for up to 2 months. Reheat it slowly, adding a little water or broth to adjust the consistency.
- What drinks pair well with the soup?: A glass of dry white wine goes wonderfully with the soup, but for a non-alcoholic option, a herbal tea can add a pleasant note to the meal.
This mushroom cream soup, with deep flavors and a velvety texture, is a recipe that blends tradition with innovation, bringing a touch of comfort to every bowl. Enjoy!
Preparation time: 10 minutes
Cooking time: 30 minutes
Total time: 40 minutes
Servings: 4
Necessary ingredients:
- 500 g fresh champignon mushrooms
- 2 medium onions
- 1 garlic clove
- 50 g butter
- 1 liter chicken broth (or water)
- 200 ml cooking cream
- 2 tablespoons oil
- salt and pepper to taste
- croutons for serving
- a few sliced mushrooms for decoration
Practical tip: Choose fresh mushrooms with a firm texture and uniform color. Avoid mushrooms with spots or mold, as they can affect the taste of the soup.
Step by step in preparing mushroom cream soup
1. Preparing the ingredients: Start by finely chopping the onion. This will add a fundamental layer of flavor to the soup. Clean the mushrooms, removing any impurities with a damp cloth. Cut the mushrooms into small cubes, leaving two whole mushrooms for decoration.
2. Cooking the onion: Heat a large pot over medium heat and add the butter and oil. When the butter has completely melted, add the chopped onion. Sauté the onion for 3-4 minutes until it becomes translucent. The oil added along with the butter helps create a rich aromatic base.
3. Adding the garlic: Finely chop the garlic clove and add it to the pot. Cook it with the onion for 1 minute, being careful not to burn it, as burnt garlic can give the soup a bitter taste.
4. The mushrooms: Add the diced mushrooms to the onion and garlic. Mix well and let them cook for 7-10 minutes. The mushrooms will start to release water, which will help flavor the soup.
5. Adding the broth: After the mushrooms have cooked, pour the chicken broth (or water, if you don’t have broth on hand) into the pot. Let the soup simmer for 10 minutes for the flavors to meld.
6. Blending: Use an immersion blender to puree the soup until you achieve a smooth texture. If you don’t have an immersion blender, you can transfer the soup to a regular blender, making sure not to fill the container more than halfway to avoid splattering.
7. Finishing the soup: Once you have a smooth cream, add the cooking cream and mix well. Let the soup simmer on low heat for another 7-10 minutes. Taste and add salt and pepper to preference.
8. Preparing the croutons: If you choose to make croutons, cut a few slices of bread and toast them in a little oil or butter until golden and crispy.
Serving: Serve the mushroom cream soup hot, garnished with the reserved mushroom slices and crispy croutons. You can also add a few fresh parsley leaves for an extra touch of color and flavor.
Nutritional benefits: Mushroom soup is rich in antioxidants and vitamins, contributing to strengthening the immune system. Champignon mushrooms are an excellent source of plant-based protein, fiber, and B vitamins, being very low in calories, making it an ideal choice for a balanced diet.
Recipe variations:
- Truffle mushroom cream soup: Add a few drops of truffle oil at the end to enhance the flavor.
- Spiced soup: Try adding a little cumin or sweet paprika for a different taste.
- Vegan soup: Replace the cream with coconut cream or another plant-based substitute.
Frequently asked questions:
- Can I use frozen mushrooms?: Yes, frozen mushrooms can be used, but it is recommended to thaw and wipe them well before cooking.
- How can I store the soup for later?: Mushroom cream soup can be stored in the refrigerator for 3 days or in the freezer for up to 2 months. Reheat it slowly, adding a little water or broth to adjust the consistency.
- What drinks pair well with the soup?: A glass of dry white wine goes wonderfully with the soup, but for a non-alcoholic option, a herbal tea can add a pleasant note to the meal.
This mushroom cream soup, with deep flavors and a velvety texture, is a recipe that blends tradition with innovation, bringing a touch of comfort to every bowl. Enjoy!
Ingredients
500 g fresh champignon mushrooms, 2 onions, 1 clove of garlic, 50 g butter, 1 liter chicken broth, 200 ml cooking cream, 2 tablespoons of oil, salt, pepper, croutons