Mushroom cream soup with nuts

Mushroom cream soup with nuts is a true culinary delight, a dish that combines textures and flavors in an irresistible way. This recipe is perfect for cool evenings or an elegant meal, bringing a touch of comfort in every spoonful. Whether you are a beginner cook or a master of gastronomy, this cream soup will enchant you with its simplicity, yet also with its richness of flavors.

Preparation time: 15 minutes
Cooking time: 35 minutes
Total: 50 minutes
Servings: 4

Necessary ingredients

- 60 g butter
- 1 small onion, chopped
- 1 celery, grated
- 1 leek, chopped
- 400 g mushrooms (you can use champignon mushrooms or a combination with shiitake mushrooms for a more intense flavor)
- 3 tablespoons of flour
- 200 ml milk (whole milk will add extra creaminess)
- 50 ml white wine (choose a dry wine, so as not to sweeten the soup)
- 460 ml chicken stock (or vegetable stock if you want a vegetarian version)
- 100 g sour cream (full-fat sour cream provides a richer taste)
- A handful of fresh parsley, chopped
- 100 g crushed nuts (the nuts add a crunchy taste and a touch of refinement)
- Croutons (for serving)
- Salt and pepper, to taste

Recipe history

Mushroom cream soup has a rich history, being a beloved dish in many cultures. Mushrooms, used since ancient times, are appreciated not only for their taste but also for their nutritional benefits. The nuts added to this recipe perfectly complement the flavors and bring a new dimension. Together, these ingredients create a delicious soup that can be enjoyed on ordinary days as well as on special occasions.

Preparing the soup

1. Preparing the ingredients: Make sure all ingredients are prepared before you start cooking. Chop the onion, celery, and leek, and wash and slice the mushrooms. Put the nuts in a dry pan to toast slightly, making them more aromatic.

2. Sautéing the vegetables: In a large pot, melt the butter over medium heat. Add the onion, celery, and leek, stirring constantly for about 5 minutes until the vegetables become translucent and release their aromas.

3. Adding the mushrooms: Add the mushrooms to the pot and continue to cook for another 5-7 minutes until they soften and release their juice. This is the ideal time to add the toasted nuts, to integrate their flavor into the mixture.

4. Flour and liquids: Sprinkle the flour over the vegetables and mix well to incorporate it. Then, gradually add the milk, chicken stock, and white wine. Stir constantly to avoid lumps forming. Season with salt and pepper, but be careful, as the chicken stock may already be salty.

5. Boiling: Let the mixture simmer over medium heat for 35 minutes until the vegetables are fully cooked and the flavors are well blended.

6. Blending the soup: Once the vegetables are cooked, add the sour cream and use an immersion blender or a food processor to turn the soup into a fine cream. If you prefer a more rustic texture, you can leave some larger pieces of mushrooms.

Serving

To add an extra flavor, serve the cream soup with chopped fresh parsley and crispy croutons. You can make croutons from older bread by cutting it into cubes, brushing them with olive oil, salt, and pepper, and baking them in the oven at 200 degrees Celsius for 10 minutes or until golden.

Variations and suggestions

- Vegetarian version: Replace the chicken stock with vegetable stock and use olive oil instead of butter to make the soup completely vegetarian.
- Add more vegetables: You can experiment with adding carrots or zucchini to diversify the textures and flavors.
- A splash of lemon: For a fresher taste, add a little lemon juice before serving.

Nutritional benefits

Mushroom cream soup with nuts is rich in nutrients. Mushrooms are an excellent source of B vitamins, while nuts provide omega-3 fatty acids and protein. This soup is not only delicious but also nourishing, making it a perfect choice for a healthy meal.

Frequently asked questions

1. Can I use frozen mushrooms?
Yes, you can use frozen mushrooms, but make sure to thaw and drain them well before cooking to avoid excess water in the soup.

2. How can I store the soup?
The soup can be stored in the refrigerator in an airtight container for 3-4 days. It can be frozen, but it is recommended not to add sour cream before freezing; instead, add it when thawing.

3. What drinks pair well with this soup?
A dry white wine or a warm herbal tea pairs perfectly with mushroom cream soup, enhancing the delicious flavors of the dish.

Whether you prepare it for yourself, for family, or for guests, this mushroom cream soup with nuts will pamper you with every spoonful. Don't hesitate to experiment and add your personal touch to the recipe!