Cream of mushroom soup

Name: Cream of mushroom soup
Ingredients: 1 kg button mushrooms; 2 medium onions (300 g); 4 garlic cloves; 3 tablespoons oil; 100 g butter; 1500 ml chicken broth or water; 300 g sour cream with 20% fat; 1 teaspoon salt; 1/2 teaspoon ground pepper; 150 g croutons

Soups - Cream of mushroom soup by Roxana E. - Recipia

Cream of mushroom soup is blended until smooth with button mushrooms, onion and garlic, giving it a velvety texture. The sour cream makes it richer, while the chicken broth or water keeps it light, rather than thick like a purée. I like to add the croutons to the bowl just before serving, while they’re still crunchy. Prep: 20 minutes. Cook: 25 minutes. Rest: 15 minutes. Total time: 60 minutes. Serves: 6. Approximately 430 kcal and 10 g protein per serving.

Ingredients

1 kg button mushrooms
2 medium onions (300 g)
4 garlic cloves
3 tablespoons oil
100 g butter
1500 ml chicken broth or water
300 g sour cream with 20% fat
1 teaspoon salt
1/2 teaspoon ground pepper
150 g croutons

Preparation

1. Take the sour cream out of the fridge 15 minutes before you start. 2. Finely chop the onions and garlic. Heat the oil and butter in a saucepan, then sauté them for 5 minutes, until softened. 3. Wash the mushrooms, cut them into cubes and add them to the saucepan. Sauté for 8 minutes, stirring often, until softened. 4. Pour in the chicken broth or water, bring to a boil and simmer for 10 minutes. The mushrooms should be tender. 5. Blend the soup. Stir the sour cream together with a few spoonfuls of hot soup, pour it into the saucepan and add the salt and pepper. Cook over low heat for 2 minutes, without letting it come to a boil. 6. Serve with croutons.

Notes

Small, firm button mushrooms are easier to clean. If you use wild mushrooms, choose only ones that have been positively identified. Large or very wet mushrooms may need a little more time in the pan, until there’s no visible liquid left. If you’re serving at a set time, start about an hour ahead, since washing and cutting a kilo takes a while. Like a puréed vegetable soup, it thickens slightly as it sits. If you prefer it thinner, loosen it in the bowl with a little warm broth. Put the croutons on the table separately so they stay crunchy until they reach the bowl. Keep the soup in the fridge for no more than 3 days. The butter and sour cream contain dairy.