Mushroom cream soup

Mushroom cream soup is a comforting and flavorful dish, perfect for cool days or when you need a little warmth in your soul. This recipe is not only simple and quick, but it also offers an explosion of taste, transforming humble ingredients into something truly special. Moreover, mushroom cream soup is a fantastic choice for those who want to combine health with culinary delight.

Preparation time: 15 minutes
Cooking time: 30 minutes
Total time: 45 minutes
Servings: 4-6

Ingredients:

- 700 g fresh mushrooms (champignon or any preferred type)
- 2 medium potatoes
- 2 medium carrots
- 2 pieces of parsley root
- 1 piece of parsnip
- 1 bell pepper (optional, for a splash of color)
- 1 onion
- 1 onion (because we like it more)
- 2 cloves of garlic
- 200 ml cooking cream
- Salt, pepper, vegeta (to taste)
- Fresh parsley (for garnish)
- 1 chicken back (for a richer flavor)
- 4 small slices of bread (for croutons)

Preparation:

1. Prepare the ingredients: Start by cleaning and chopping the vegetables. Wash the mushrooms well and slice them. Begin with the onion: chop it finely, and crush the garlic. Dice the potatoes, carrots, parsnip, and parsley root.

2. Cook the meat: In a large pot, add the chicken back and fill with water (about 1 liter). Season with salt and vegeta. Put the pot on the heat and let it boil. Once it starts boiling, reduce the heat and let it simmer for 15 minutes.

3. Sauté the vegetables: In a small saucepan, melt 50 ml of butter. Add the finely chopped onion and garlic and sauté over medium heat for about 1 minute, until translucent and fragrant.

4. Add the mushrooms: Place the mushrooms in the pot with the meat, letting them simmer until softened (about 4-5 minutes). Once the mushrooms have softened, remove them from the soup and set them aside.

5. Mash the vegetables: Add the potatoes, carrots, parsnip, and parsley root to the pot. Let it boil until all the vegetables are cooked. Then, remove 3/4 of the mushrooms and blend them together with the cooked vegetables. Add soup from the pot to adjust the consistency – thicker or thinner, depending on your preference.

6. Finalizing the soup: Add the remaining mushrooms back into the pot and let it simmer for a few minutes. Finally, incorporate the cream and mix well. Season with salt and pepper to taste.

7. Prepare the croutons: Cut the bread slices into cubes and toast them in a little butter or oil until golden and crispy. These will add a wonderful texture to your soup!

8. Serving: Pour the cream soup into bowls, add the croutons on top, and sprinkle chopped parsley for a fresh look.

Practical tips:

- Choosing mushrooms: Use fresh mushrooms for a more intense flavor. Shiitake or porcini mushrooms can add a special aroma!
- Variations: You can experiment with different vegetables like celery or zucchini to give the soup a personalized touch.
- Serving: This soup pairs wonderfully with a slice of toasted bread or a fresh green salad.

Nutritional information:
This soup is rich in vitamins and minerals due to the fresh vegetables used, providing a good source of fiber, protein, and antioxidants. A serving of mushroom cream soup contains approximately 250-300 calories, depending on the amount of cream used and the type of bread served.

Frequently asked questions:

- Can I use canned mushrooms? While it is possible, fresh mushrooms offer superior taste and texture.
- How can I store the soup? You can store the soup in the refrigerator in an airtight container for 3-4 days or freeze it for later use.
- Can I turn this recipe into a vegan soup? Absolutely! Use coconut milk or a plant-based cream substitute to achieve a creamy and delicious soup.

This mushroom cream soup is not just a recipe, but a culinary experience that will make you feel fulfilled. I encourage you to try it and let your imagination soar – each serving can be a story!